1. Prepare pork belly vegetable.
2. Mince the lotus vegetable.
3. Mince scallion and ginger.
4. Cut the pork belly into 3mm cubes (freeze the meat a little before cutting, slice first, then cut into strips, and finally cut into small pieces).
5. Put the meat cubes in a basin, add green onion, ginger, lotus, vegetables and eggs.
6. Add salt, cooking wine and pepper powder and wet starch, and stir vigorously in one direction.
7. Take an appropriate amount of minced meat, and count down several times with your hands until the surface is smooth.
8. The poured lion head is shown in the picture.
9. Put the oil in the pan, heat it to 70% heat, and fry the lion head.
10. Remove when deep-fried until the surface is slightly yellow.
11. Three lion heads fried.
12. Let the casserole sit in water, and when it is about to boil, add lion heads, add green onion and ginger slices, and simmer for about 1.5 hours.
13. The stewed lion head is shown in the picture.
14. Add the greens and put it in a bowl.
