1. Wash the bones and blanch them.
2. Put the bones in the pot and simmer for 1.5 hours.
3. First slice the meat, then cut into strips, and finally cut into fine diced meat.
4. Then randomly chop a few knives to increase the stickiness of the meat.
5. Add salt, sugar, cooking wine, and white pepper to the diced meat and stir evenly until it becomes sticky. Stir in the same direction.
6. Add starch and chopped water chestnuts and mix well, and the lion head stuffing is ready.
7. Remove the bones and leave half of the broth.
8. Put the Chinese cabbage gang on the bottom of the pot, then take a tuft of lion head stuffing and beat it several times between your hands to form a big meatball, put it on the vegetable gang, and then cover the lion's head with the leaves.
9. Add the soup to almost no lion's head. Bring to a boil on high heat. Turn to low heat and stew for 1.5 hours.
10. Finally, blanch the sea greens, remove the boiled cabbage leaves, season with salt and white pepper, and serve.
Tips:1. Meatballs are generally not whole meat, and some auxiliary materials such as lotus root, water chestnuts, winter bamboo shoots are usually added in order to taste not greasy and tender.
2. Simmer slowly, the soup will be clear.
3. Make sure to use broth, preferably chicken broth.
