這個做法其實就是一種「循環火鍋」或「滷鍋」的概念，把食材分批放進去，讓湯底一直保持鮮甜，吃起來不會膩。
Think of it as a kind of ‘everlasting hotpot’ or ‘braising pot,’ where ingredients are added in stages. This keeps the broth consistently rich and naturally sweet, so each bite feels fresh and satisfying rather than heavy.
? 食材準備
- 大白菜一顆：分成菜白與菜青
One head of Napa cabbage: separate into white stalks and green leaves - 油豆腐三盒：分批放入
Three packs of fried tofu: add in batches - 獅子頭10顆：作為主菜
Ten Lion Head Meatballs: serve as the main dish - 雞湯六罐：作為湯底, 分批放入
Six cans of chicken broth: use as the soup base, add in batches
? 烹煮步驟
- 先放雞湯：煮滾作為基底。
Add the chicken broth first: bring it to a boil to form the base. - 加入菜白：先煮軟，釋放甜味。
Add the white stalks of Napa cabbage: cook until softened to release their sweetness. - 放油豆腐一盒：吸收湯汁。
Add one pack of fried tofu: let it soak up the broth. - 放獅子頭：鋪在菜白和豆腐上。
Place the Lion Head Meatballs: arrange them on top of the cabbage and tofu. - 最後放菜青：保持清脆口感。
Finally add the green cabbage leaves: to preserve their crisp texture.
? 循環吃法
- 大白菜分批撈起：避免煮太久化掉。
Lift out the Napa cabbage in batches: to prevent overcooking and disintegration. - 油豆腐一次放一盒：保持口感，不會過爛。
Add the fried tofu one pack at a time: to maintain texture and keep it from becoming mushy. - 每次吃前先加熱：再補新的白菜和豆腐。
Reheat before each serving: then replenish with fresh cabbage and tofu.
⏳ 保存與享用
- 一鍋可吃兩三天：既方便又省事，湯底越煮越香。
One pot can last for two to three days: it’s both convenient and hassle-free, and the broth becomes more fragrant the longer it simmers.
這樣的鍋法很適合冬天，既有獅子頭的肉香，又有白菜的清甜，油豆腐吸湯後更是精華。
This way of cooking is perfect for winter — it combines the savory richness of Lion Head Meatballs with the delicate sweetness of Napa cabbage, while the fried tofu, after soaking up the broth, becomes the essence of the dish.