Cooking Steps

1. 

   Step1:First, chop the meat into mud. Add some shallots during the process. Add a spoonful of cornflour. A little cooking wine. Add a little salt and stir in one direction or beat the meatball with both hands. Make it firm. Take a proper amount of meat paste and rub it into meat balls. If you dip your hands in water, they won't be stained with minced meat.

2. 

   Step2:Add salad oil after the hot pot. When the oil is 70% hot, add the balls and fry them slowly until the color is golden. Then turn to medium high and fry them quickly for a few seconds. Finally, remove them all. Fry and set aside on a plate.

3. 

   Step3:Pour out the oil in the pan and put the lion's head back in the pan. Put in the old soy sauce first.

4. 

   Step4:Add clean water and cook the lion's head.

5. 

   Step5:Soak the black fungus overnight in advance. Put the black fungus into the pot after the first boil. Add a little sugar.

6. 

   Step6:Bring to a boil and simmer for 20 minutes. Add a spoonful of chicken essence to make it out of the pot.