Braised lion head

First chop the pork belly, add a little oil, salt, a little meat tenderizer, corn starch, and shiitake mushrooms, mix well, marinate in the refrigerator for an hour, after marinating, make the meat into large meatballs (set aside)

Next, boil a pot of water. When the water boils, add ginger slices and cook the large meatballs

Drain the cooked large meatballs and set aside

Then, fry the sugar color, put a little oil in the pot, stir-fry a little sugar until it melts, add the meatballs and stir-fry for a while, add a little oyster sauce, stir-fry the soy sauce for a while, add water directly, cover the pot, simmer until the soup thickens, and set aside

The last step: coloring: clean the pot just now, add oil, heat the oil, add a little onion, sugar, oyster sauce, soy sauce and stir-fry for a while, then add the meatballs and stir-fry. During the stir-fry, make a gravy (a little cornstarch, water, stir evenly until it turns white), then pour the gravy into the pot and stir-fry until the juice is reduced, and then put it on a plate

Assembling: Arrange the cucumber slices on the plate and form a circle

Add the meatballs, pour the juice over the meatballs, and add a small mint leaf

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