The way to braise the lion's head in Shanghai is to chop the lotus root into fine grains, cut the onion into sections, beat the ginger with a knife, beat the eggs into dry starch and stir them clockwise into a whole egg paste. Pour the egg paste into minced meat and lotus root, add some salt and two spoonfuls of soy sauce, and stir clockwise. Squeeze the meat into flat balls. Heat the oil in the pot to 70% heat, fry the meatballs for about two minutes, and fry them into the skin to seal the inside of the meatballs. Take out the drained oil and put it on a plate for later use. After the oil in the pot is fished out, put it into the meatballs, add about two pounds of soup or water, three spoonfuls of soy sauce, ginger and onion, boil and simmer for more than an hour. After cooking, take out the meatballs and put them on a plate for later use. Put the cabbage into the soup in the pot and cook for about a minute until it is cooked. Take out the cabbage and put it in a meatball plate, thicken it in the pot and pour it into the plate.