1, diced carrots, diced mushrooms, diced Pleurotus eryngii, diced onion and ginger, and mixed with minced meat;

2. Add all marinades and mix well in time.

3, divided into 7 equal parts, grab a minced meat, roll it into a circle, and toss the meatballs alternately with both hands;

4. Cover the surface with a layer of dried corn starch, and fry the meatballs until golden brown at the oil temperature of 160 degrees;

5, the skin is bright and golden;

6. Start stewing! In another pot, add a little oil, stir-fry minced garlic, pour in soy sauce and cooking wine, add hot water, add star anise, pepper, cinnamon and cinnamon leaves, and carefully add meatballs, onions and sugar. Bring to a boil, simmer for 40-50 minutes, season and collect the juice!

6. Take out the lion's head and put it on the plate. The soup in the pot is thickened with corn starch and appropriate amount of water, poured on the lion's head, decorated with broccoli and sprinkled with chopped green onion!

Super soft and juicy, delicious and nutritious, super meal.