1 / Pork minced into small diced meat the size of a grain of rice, lotus root peeled and cleaned and rubbed into a paste for spare. Small diced meat into the container, add chopped green onion and ginger, cooking wine, soy sauce, salt, sugar (10 grams), back to the powder, egg white, starch, in the same direction of the meat mixture stirring until strong.

2/ Pour the lotus root paste into the container, and mix well with the meat mixture in the same direction as before, and take the appropriate amount of meat mixture and roll it into large meatballs weighing about 200g.

3 / Add the meatballs to a pot of oil and fry until the surface is golden brown, then remove from the pot and drain.

4 / Add 1000g of water to the pot, add the dashi, season with dark soy sauce, pork enrichment paste and 5g of sugar, add the fried meatballs.

5 / Boil over high heat and then turn to low heat and simmer until the soup is reduced, then fish out the meatballs, mix in water starch to thicken the sauce, and simmer the soup until it thickens and drizzle it over the lion's head. You can use hot cooked green vegetables to decorate better look.

The dish has a long history, Song poetry: "but a sliced meat with two crabs, the world really Yangzhou Crane". The eating of crab chopped meat is likened to "riding a crane down Yangzhou" of the happy immortals, visible crabmeat lion's head of a dish how delicious and attractive. Or fried or steamed (lined with tender green)" visible lion's head dish in the Qing Dynasty for the community to recognize.