1, braised lion is a southern dish, is a famous Yu cuisine, it originated in Yangzhou, Jiangsu Province, also known as the big chopped meat, it first appeared in the ancient Sui Dynasty, and now has a history of several hundred years.

2, the production of braised lion's head need to prepare two hundred grams of fat meat, 300 grams of lean meat, 50 grams of mushrooms, seaweed in moderation, green onions, ginger and salt and cooking wine and soy sauce, as well as eggs and other ingredients should be prepared in moderation some.

3, cut the lean meat into small dices, the fat meat chopped, and then soften the seaweed and mushrooms, all cut into small pieces, and then put them together, add cooking wine and salt and chopped onion and ginger, and mix well, and then add the egg and cornstarch, and then stir in one direction, stirring, and so stirred well after they are made into the head of a similar large pill-like, into the frying pan fried to the surface of the golden brown after removing, plate, and then the old soup thickened with starch. The old soup with starch thickening, poured directly on the top of the balls, an attractive aroma of braised lion's head is also done.