1, put water in the pot, rock sugar, ginger slices, 1 tablespoon of soy sauce, 1/3 tablespoon of soy sauce, 3 tablespoons of cooking wine, and half a bowl of broth, and bring to a boil. Put the lion's head in and stew for half an hour. Thicken the juice and add some monosodium glutamate.

2. Lion Head is a traditional dish in Huaiyang Cuisine in Yangzhou, Jiangsu Province, China. Legend has it that the lion's head practice began in the Sui Dynasty. When Emperor Yangdi was on a lucky trip, the chef made four dishes of Sweet and Sour Mandarin Fish, Money Shrimp Cake, Ivory Chicken Slices and Sunflower Chopped Meat with the theme of four famous scenic spots in Yangzhou, namely Wansongshan, Qiandun, and Sunflower Hill. It is said that it was originally called Sunflower Chopped Meat and Sunflower Meatballs, and Wei Juyuan, the chef of Tang Dynasty, made Sweet and Sour Mandarin Fish. This dish tastes soft, waxy and greasy, healthy and nutritious.