Ingredients: 500 grams of meat in front, 5 horseshoes, 2 rapeseed and more than a dozen medlars.

Accessories: several slices of ginger, onion 1 section, 2g of salt, cooking wine 10g, egg 1 piece, 40g of water starch, 5g of pepper and 2g of chicken essence.

1. Wash the fresh meat, peel it and cut it into soybean-sized particles. Don't buy ready-made meat stuffing. The ready-made meat stuffing is too broken, and the lion's head will taste more solid and not delicious. Roughly a few times, but not too much. After the meat is cut, put it in a basin for later use.

2. Wash the horseshoe, peel it and cut it into soybean-sized particles. Don't cut it as big as meat. Cut the ginger and onion into pieces and put them on a plate for later use.

3. Beat an egg, cooking wine, salt, ginger and chopped green onion into a large bowl filled with meat, then add a spoonful of water or cold broth, and then stir in one direction with your hands or chopsticks until the meat is thick.

4. After the meat stuffing is thoroughly electrified, add water starch and stir it evenly by hand, and then beat the dough repeatedly by hand until the meat stuffing becomes sticky, so that the pot can not be poured.

5. put water or broth in the pot, with more water. If the water content of the big meatballs is not enough, boil them on high fire, and then knead the fallen meat into four big meatballs. It should be noted here that the meatballs should not be made too smooth, and they are called lion's head with a little burr. If it's too slippery, it's called meatballs But we must tighten the lion's head to prevent the pot from falling apart. If the pot doesn't come loose, it's half the battle.

6. Then carefully put the lion's head into the pot along the edge of the pot and bake the meatballs with a small torch. In order to prevent meatballs from sticking to the pot, you can put cabbage and put meatballs on the cabbage.

7. After the lion's head is cooked and shaped, the floating foam is knocked off, then poured into the prepared casserole or stew pot, and seasoned with ginger, onion, salt and pepper.

8. Then cover with cabbage leaves, so that the lion's head can enter the soup to ensure that the lion's head is cooked and tastes the same. Boil and simmer for 3 hours.

9. When it's time to stew the lion's head, remove the cabbage leaves, stew the rape and medlar in the pot for about 5 minutes, and finally add a small amount of chicken essence to taste.