Instruments: 500g of pork, dry mushrooms 20g, 1 egg, horseshoes (taro) 40g, scallions, ginger 10g each, salt, pepper, starch, cooking wine in moderation. Practice: 1, first wash the meat, peel, first switch into small pieces, and then chopped into minced meat standby. 2, horseshoes washed and peeled, chopped into minced; dried mushrooms soaked blanched, chopped into minced; 3, scallion ginger slices soaked in warm water for 10 minutes, fished out to drain the water, chopped into minced. 4, put the meat into the pot, add wine, minced scallions and ginger, table salt, pepper, egg, starch, mix well. 5, put the mushrooms, horseshoe Also put the mushrooms, horseshoes into the pot, mix well. 6, hot oil in a pot, 70% heat, squeeze the minced meat into orange meatballs, medium heat frying skin golden brown and fish out. 7, the fried lion's head drained of oil, put into a pot, add broth, bring to a boil over high heat, turn to a low heat and cook for 15 minutes. 8, the pot add dark soy sauce for coloring, drop a drop of sesame oil to taste, and then cook for 10 minutes with a low heat. 9, thickening the cornstarch, pour the pot, pour the soup on the lion's head, collect juice can be.