Peeling horseshoes. Chop water chestnut and ginger. Add sugar, soy sauce, cooking wine, salt, oil and egg white into the meat foam pot and stir well. Then stir well and beat back and forth until the elasticity of pork paste is improved. Then roll it into balls. Add an appropriate amount of oil to the pot, then when heating to 60%, pay attention to adding meatballs and fry until the appearance is golden yellow. Take out the fried meatballs and drain the oil. Add chicken soup to the pot, then pour in soy sauce, cooking wine, salt and sugar. Add meatballs, roast them on medium heat, and then stew them on low heat 15 minutes.

Cut 800 grams of seven-fat and three-lean raw pork into diced soybeans, add 8 grams of ginger foam, 15 grams of salt, 8 grams of cooking wine and 5 grams of white pepper, and beat hard with your hands. When the meat sticks to your hands, add a little onion Jiang Shui, stir hard again, and then drain the water again. Then add 100g dry steamed bread flour and 50g water starch in three times, and beat well again. Put wide oil in the pot and heat it to 70% heat. After the diced meat is made into the specified size by hand, it is put into the pot to be fried first, and then fried to 80% with low fire.

Peel the pork belly, clean it, and put it into a meat grinder to stir it into mud. It is best to stir the meat yourself, which is more environmentally friendly and hygienic. Beat an egg, add salt, a spoonful of sugar, cassava starch, white pepper, soy sauce, soy sauce, monosodium glutamate and thirteen spices, and stir in one direction. Burn more oil in the pot, knead the minced meat into a circle by hand, and fry it in the pot until it is solidified. Leave the bottom oil in the pot, saute the minced ginger and garlic, add some soy sauce, add water, add the meatballs and stew slowly. Then take out the meatballs, thicken them with juice and starch, and pour them on the meatballs. Buy some onions.

Add oil to the pot, heat the temperature to 60% to 70%, put down the lion's head and fry until cooked. Note that when the lion's head is in the oil pan, it should slide down one by one. Leave the bottom oil in the pot, add ginger slices, garlic, star anise and galangal, and stir-fry the spicy ones with dried peppers. Boil it with proper cold water and strong fire, add proper amount of salt, sugar, white pepper, monosodium glutamate, cooking wine, soy sauce and soy sauce, and simmer the lion's head in Chinese dishes for 20 minutes. After 20 minutes, pick it up, put it on a plate, and thicken the juice in the pot with some water starch.