Ingredients 500g of pancetta, 20g of dried mushrooms, 1 egg, 40g of horseshoes (Wuyao), 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, scallions and ginger slices soaked in warm water for 10 minutes, fished out of the drained water, chopped into minced.

4, put the pancetta into the pot, add wine, minced scallions and ginger, salt, pepper, egg, starch, mix well (in one direction!)

5: Put the mushrooms and water chestnuts into the pot as well, and mix well.

6, start a pot of hot oil, 70% heat, the minced meat squeezed into a large orange meatballs, medium heat frying skin golden brown fish out.

7, the fried lion's head drained oil, into the pot, add broth (spare ribs soup, chicken soup can be), high heat to boil, turn the heat to cook 15 minutes.

8, add soy sauce for color, add a drop of sesame oil for flavor, and cook for 10 minutes over low heat.

9, cornstarch thickening, pour into the pot, pour the soup on the lion's head, juice can be! Lion head finished!