1, the main ingredients: pork front leg, fat meat, asparagus (can be replaced by horseshoes or lotus root), mushrooms, seaweed, eggs. Seasonings: soy sauce, cooking wine, salt, sugar, starch, green onion and ginger, pepper, star anise.

2, 7 points of the front leg meat and 3 points of fat meat into the meat mixture, mix well, the ratio can be adjusted according to their favorite. Soak the peppercorns and shredded green onions and ginger in warm water to make flavored water. Chop the seaweed, asparagus and mushrooms.

3. Add seaweed, asparagus and mushroom into the meat mixture, add cooking wine, soy sauce, salt and seasoned water and mix well, then add egg white and cornstarch and beat vigorously.

4, the meat mixture into a consistent size of the balls, hot oil in the pan, fifty percent of the heat will be meatballs into the deep-fried until the skin light yellow when removed, the temperature of the oil to eighty percent of the heat and then put the lion's head into the deep-fried until the deep golden brown can be. This will force out the excess fat.

5, add water to the pot, add soy sauce, cooking wine, peppercorns, star anise, salt, sugar, into the fried lion's head, high heat to boil and then turn on low heat to simmer.

6, 30 minutes later, to receive half of the soup, open the lid and turn to high heat to collect the juice, and then thickened to thickening can be out of the pot.