Fry lamb liver with washed onion and ginger, cut strips of chanterelles and set aside; cut meat into meat froth into a bowl, add salt suitable for you, rice wine, onion, ginger, garlic and then mix well, in the water, raw eggs, tapioca starch, mix well and carry out the marinade for about 15min; hot 7 minutes hot, knead dumpling fillings into a round meatball, put into a pot to deep-fry, deep-frying to a golden yellow color and drain the oil, set aside; use the remaining Rolling oil, put aniseed fennel to carry out for bursting incense, and then add consumed oil to stir-fry the flavor, and then add water, salt, king of dark soy sauce, chicken powder, white pepper to carry out a large fire to boil.

Meat filling add a small amount of rice wine, salt, white pepper, a raw egg, gravy powder (tapioca starch and water accounted for the ratio of 1:1), mixing in one direction and on the force until the gelatin thickening before. Then add the horseshoe seeds, chopped green onion and ginger, mix well. Vegetable pan hot into the appropriate oil, in order to not over the lion's head as the standard. Raise the temperature to 50% hot, put in the lion head, turn the fire, deep fry until the appearance of golden brown pour out. In the original pot, add appropriate water, about two-thirds of the lion's head can not be over. Put in a few pieces of ginger, and Dongzhu.

Prepare the appropriate meat, peeling the meat into a small meat knife, followed by shredded, and finally cut into meat, at the end of the meat cut into meat foam, do pork meatballs ah, handmade chopped meat is really more than a meat grinder twisted delicious, a little bit of my own feelings. Must be beaten into the bowl of eggs, water tofu rinsed, drained, green onion and ginger foam are cut as fine as possible, all ready, the next thing you need to put this ingredient into the meat foam to carry out stirring on the force. The addition of green onion and ginger foam can make our pork meatballs meatballs dumpling filling become fragrant.

Put a little cooking oil in the pot, put in the ingredients just prepared in advance, the Dong Ru, ginger slices, peppercorns and peppers into the pot to stir fry the flavor, put a little bit of oil consumption, soy sauce soy sauce and rice wine, the pot to stir-fry evenly stir fry the aroma. Stir fry the aroma, put the water, a little, go red boiled, and later put everyone just fried pork meatballs: add salt and sugar seasoning, cover the lid of the pot and simmer for 30min, pay special attention to here must be turned to the Chinese fire Oh. 30 minutes, we will be the lion's head to burn, focus on some of the ingredients must be fished out of the pot, only to leave the juice.