On Sunday, my mother was going to make my favorite braised lion head. I carefully watched how my mother made this dish.

My mother first put the minced meat she bought into a basin, added the minced ginger, and stirred in one direction with chopsticks. Then she added the prepared ham, mushrooms, black fungus, etc., and two packets of bread flour. Put them together into a bowl and stir. Soon it turned into a big meat ball. Turn on the fire again, add cooking oil to the pot, when the oil is hot, divide the meatballs into four equal parts, form them into balls, and fry them in the oil. At this time, I heard a "crackling" sound. Mom skillfully turned the meat dumplings with chopsticks. After a while, the meat dumplings gradually became smaller in size and turned golden yellow. It also exudes a strong meaty aroma. After the meatballs are fried, put them in a bowl, add various seasonings and a little water, put them in the steamer for 15 minutes, and then place the four meatballs in the bowl on a plate.

Eating the delicious lion head, recalling the process of my mother’s cooking. I think it’s hard for me to study, but it’s even harder for my mother to cook.