2. Accessories: egg 1 piece, pepper1piece, Jiang Mo 5g, starch 15g, braised soy sauce 30g, oyster sauce 20g, crystal sugar 8g, ginger 3 pieces, half onion, refined salt 15g, and water starch.

3. Wash the water chestnut, peel it and chop it, with a net weight of118g; Washing Zanthoxylum bungeanum with water, and soaking in warm water to obtain Zanthoxylum bungeanum water; Cut ginger into powder.

4, peeled pork belly first sliced, then shredded, and then diced.

5, a few thick, don't chop more, don't chop.

6. Add appropriate amount of pepper water (to remove fishy smell), Jiang Mo, 3g of salt, a little soy sauce (not added), eggs and a little starch.

7. Stir evenly in the same direction with chopsticks until the meat is sticky.

8. add water chestnut.

9. Stir well.

10, grab a handful of minced meat by hand and knead it into a big ball. Turn your left and right hands back and forth dozens of times and make a circle.

1 1. fry in medium heat until the shell of the meatball is set and hardened, and spray the top with a spoon.

12, fry until golden in appearance.

13. Put the fried lion's head into a casserole, add enough water, braised soy sauce, ginger slices, onion slices, salt, oyster sauce and crystal sugar, and turn to low heat after boiling.

14, simmer for about three hours; If the lion's head is made smaller, this step can be completed quickly. A few minutes before turning off the fire, you can put a few vegetables to cook together.

15, when eating, take out the lion's head and put it on a plate, take some soup stewed with lion's head, hook it up and pour it on the lion's head.