Accessories: 600g rape.

Seasoning: 3 grams of soy sauce, 2 grams of cooking wine, 4 grams of green onions, 3 grams of ginger, 2 grams of lard (refined) and 35 grams of starch (peas), 20 grams each.

The practice of lion's head in casserole:

1. 2.5g pork, onion and ginger, cut into pieces the size of sorghum rice, and mix with soy sauce, cooking wine, salt and water starch to form four oblate meatballs.

2. Stir-fry the spoon with high fire, heat the lard, fry the meatballs until both sides turn yellow for about three minutes, and pour out the oil in the spoon.

3. Add 500 grams of water to the casserole, soy sauce, cooking wine, onion and ginger, cook the meatballs in the soup and simmer for about 40 minutes.

4. Stir-fry the spoon over high fire, pour in the decanted lard and heat it. Then wash the rape, cut it into three centimeters, fry it for three minutes, put it under the meatballs in the casserole and stew it for a quarter of an hour.

For more information about lion's head in casserole, please see Mint.com Food Library/Shishu/Lion's Head in casserole.