1. Ingredients: 2 lotus root sections, 100 grams of meat filling, 1 chive, 1 piece of ginger, 4 soaked mushrooms, 1 tablespoon of soy sauce (15ml), 1 teaspoon of cooking wine (5ml), salt 1/2 teaspoon (3g), 1 teaspoon sesame oil (5ml), 1/4 teaspoon MSG (1g), 100g flour, 1/2 teaspoon allspice (3g), 1/4 teaspoon baking soda (1g) ), 1 teaspoon salt and pepper (5 grams, for dipping), appropriate amount of beer.

2. Add chopped green onion, minced ginger, chopped shiitake mushrooms, soy sauce, cooking wine, salt, monosodium glutamate and sesame oil into the meat filling. Stir vigorously with chopsticks in the same direction and set aside.

3. Pour five-spice powder and baking soda into the flour, and mix it with beer to make a batter. The batter should be wet with chopsticks and flow naturally.

4. Peel the lotus root, blanch it in boiling water for 10 minutes, remove it and cut it into 5 mm thick slices, then cut it in the middle, but do not cut it to the bottom.

5. Open the cut lotus root slices, stuff the meat filling in the middle, and coat with batter. Pour a wide amount of oil into the pot. When the oil is 80% hot, put it in the pot and fry until both sides are golden. It tastes better when dipped in salt and pepper.