1. Mix minced meat with cooking wine, salt, chicken essence and minced onion and ginger.

2. Dice the fritters and powder them.

3. Wear disposable gloves and mix well.

4. Knead into a ball.

In order to weigh it evenly, I weighed it, almost 56 grams at a time.

6. Add half a catty of oil to the pan, fry one in the oil pan, and turn to medium heat.

7. Turn the meatballs over and fry until golden brown.

8. The lion's head is crispy outside and tender inside.

9. Leave a little oil in the pot, add Lee Kum Kee Braised Sauce and Lee Kum Kee Oyster Sauce, add water and boil until the juice is collected.

10. Wash the Chinese cabbage, boil it with a little salt and oil, put it in water for one minute, pick it up and set it on the plate.