The method of braised lion head is as follows:

1. Add a handful of peppercorns, green onion segments, and ginger slices, add an appropriate amount of boiling water (80-100ml), soak the onion and ginger in water and set aside. You can buy ready-made pork stuffing, or you can buy three-fat and seven-thin pork leg meat or thinner plum meat and chop it yourself. Add a spoonful of salt, half a spoonful of pepper powder, half a spoonful of ginger powder, an appropriate amount of chicken essence, light soy sauce and a little dark soy sauce. Add another tablespoon of starch and a tablespoon of flour.

2. Let the onion and ginger water cool down, then grab it with your hands a few times and squeeze out the onion and ginger juice. Use a strainer to add the onion and ginger water to the pork filling one at a time. Stir the meat filling quickly with your hands to thicken the meat filling. Strain the onion, ginger, and pepper and set aside.

3. In addition, add onion, ginger and star anise, fry them in an appropriate amount of oil and pour into the meat filling. Stir and beat the meat filling. Chop the lotus root and shiitake mushrooms into fine pieces, pour into the meat filling, add the chopped green onion and mix everything evenly. Pour enough oil into the pot to cover half of the lion's head, and set the heat to medium-low throughout. When the oil is 60% hot (little bubbles will appear when you put the chopsticks in), use your hands to roll the meat filling into balls and put them into the oil pan (the meatballs will stick together if the oil temperature is too low. Pour a large spoon into the oil and put the meatballs in It is safer to put a large spoon into the oil pan).

4. The meatballs can be made into the size of tennis balls or according to the population. (I made 9) Turn the meatballs over after setting. Adjust the frying time according to the size of the meatballs. Use chopsticks to prick the meatballs to prevent them from becoming pulpy, then remove and set aside.

5. Leave a small amount of oil in the pot, and pour the filtered onion, ginger and pepper into the pot. After frying until fragrant, add boiling water (enough to cover more than half of the meatballs). (Add 400ml of boiling water to a 22cm diameter pot) Add two tablespoons of cooking wine, one tablespoon of dark soy sauce, one tablespoon of light soy sauce, half a tablespoon of oyster sauce, half a teaspoon of salt, a teaspoon of pepper, and a teaspoon of five-spice powder , two to three teaspoons of sugar.

6. Place two cabbage leaves on the bottom of the pot, add the fried meatballs, and cover with two cabbage leaves. Cover the pot and simmer over low heat for 40 minutes, turning the meatballs during this time. Place the cabbage leaves on the plate and place the meatballs on the cabbage leaves. Remove the spices from the soup left in the pot and add water starch (a spoonful of starch mixed with a small amount of cold water). Boil until thick and bubbly to make the original soup gravy. Sprinkle chopped green onion over the meatballs and pour over the original soup sauce.