1. Put chopped green onion, ginger, oyster sauce, light soy sauce, cooking wine, white pepper, salt, and chicken essence into the pork filling and stir well.
2. A section of yam is peeled and chopped into minced rice.
3. Put it in the meat filling, this time the meat filling is relatively slippery, beat it repeatedly in the pot to make it stronger.
4. Pour clean water into the casserole and boil, grab a ball of meat filling with your hands, and repeatedly pour it with both hands to make the surface of the meatballs smooth and round, and then gently put it into the pot. After the meatballs are shaped, remove the froth and cover the lid. Heat and simmer for 20 minutes.
5. In the last ten minutes, add baby cabbage and continue to simmer. Adjust a little salt, chicken essence, and white pepper in the soup before serving.
6. Garnish with a few goji berries.
Tips:An important step for the success of lion head is to repeatedly beat the meat filling to make it stronger. When making the meatballs, repeatedly pour it up with your hands. The meatballs must be smooth and strong before they can be cooked. In addition, too much yam should not be too much. It is not easy to form. According to the amount of minced meat, the minced meat is sticky and slippery after stirring.
