Mr. Zheng Bi said in a poem: “Yangzhou is good. There are three good banquets. The crab fat paste is abundant and the meat is beautiful. The silver carp head is stewed in the wok. There is a natural flavor in the world. Yangzhou is good. There are three good banquets. There are double gems on the plate, fresh, mellow and rotten pig heads, and delicious to eat.” Lion head is not only a household name in Yangzhou, but also each family has the secret recipe of delicious lion head. Today, I recommend this improved lion head for picky eaters by mother C, so that babies who don’t like meat can eat happily and babies who don’t like meat can also love meat.


200g pork
100g mushroom
200g green vegetables
300g white radish
1 egg
A little vegetable oil
Proper amount of salt
Proper amount of sugar
3 chives
4 slices of ginger
1 tablespoon raw meal


Step 1
Wash and chop the meat into minced meat, minced mushrooms, minced green onions and ginger

Step 2
Wash and blanch the vegetables, chop and squeeze away the excess water for standby

Step 3
Add chopped green onion, ginger, salt and sugar into the meat paste, add cornflour and eggs, stir well, and marinate for 15 to 20 minutes

Step 4
Add mushrooms and green vegetables. Mix all the ingredients in the same direction

Step 5
Put a little oil in the pot, stir fry the cut radish for 3 minutes, add about 1 liter of water and bring to a boil

Step 6
After the water boils, make the mixed meat into small meatballs, put it into the pot, and boil it over low heat until the radish is crisp and rotten