Braised lion's head is a classic Huaiyang dish. Step 1 prepare all the main ingredients step 2 braised lion's head practice instructions horseshoes (water chestnuts), onion and ginger finely chopped standby step 3 pork peeled, first sliced and then shredded and then diced, and then put onion and ginger, salt 3 grams of minced, a little bit of yellow wine, eggs and a little bit of water starch and mix well step 4 braised lion's head practice instructions stirred for a moment in one direction more, so that it is on the strength, not easy to rupture step 5 stirred after the horse horse road The end of the pour in and then a direction to stir for a while, there is sticky on it, grab a handful of meat mixture into a large ball, in the hands of the left and right pour dozens of times, the surface of the sticky on it, you can do four large balls step 6 braised lion's head of the homemade practice pot put a little vegetable oil, put the balls one by one carefully put it in the step 7 in a small fire and slowly fry until both sides of the golden brown can be, turn off the fire and do not move the step 8 braised lion's head simple practice casserole pour water sitting on the fire, put 70 grams of soy sauce, 5 grams of soy sauce, 20 grams of oyster sauce, 30 grams of yellow wine, 15 grams of salt, 10 grams of rock sugar, green onion slices of ginger appropriate amount of boiling off the fire, and so that the water does not roll over the pills carefully put it in the middle of the fire immediately after the fire off the small fire, simmering for 4 hours can be (eat the lion's head fished out of the pan, sheng a little soup in the wok hooked a thin gravy, and pour it on the top). Pour on the top can be)