1. Chop meat into mince
2. Add chicken essence, cooking wine, oyster sauce, sesame oil, five-spice powder, egg, a little salt, and stir clockwise
3. Cut green onions into small chopped green onions, chop carrots and mushrooms
4. Pour all into the minced meat, add 6 tablespoons of starch, and stir clockwise
5. Put on disposable gloves and form the meat into balls, the size is determined by personal preference
6. Heat oil in the pot, put it in the oil pot after the oil has heated for seven minutes, and start to roll gently with chopsticks
7. Deep fry until golden oil control and remove
8. Put oil in the pot, add bay leaves, star anise, rock sugar, cinnamon, vinegar, dark soy sauce, light soy sauce, ginger, garlic
9. Add a small bowl of water and put in the lion head, simmer for 20 minutes
10. Take out the lion head and place it on a plate, and pour the remaining soup on the lion head after collecting the juice
11. Put a little chives
Tips:Because a lot of soy sauce can be less salt
