Preparation materials: lotus root 500g, clams 750g, minced pork 150g, medium gluten flour, egg 50g, refined salt 3g, ginger moderate, 10ml of yellow wine, 25ml of soy sauce, 30g of green onions.

1, clams on a plate, water boiled on the pot to steam for 3 minutes, take out the meat inside. (Steam out of the clam broth do not pour out, can be used as water to add to the pork mince inside, the bottom of the broth do not want, in order to prevent sand)

2, lotus root cut into such a clip, the bottom of the two pieces connected.

3, chopped green onion and ginger.

4, minced pork with minced scallions and ginger, 2 tablespoons of soy sauce, 2 tablespoons of soy sauce, 2 tablespoons of yellow wine, a small number of times to add the clam broth, stirring the meat in one direction to the strength.

5: Stir the meat into the lotus root slices.

6: Pinch all the lotus root boxes.

7, flour with water, half a spoon of salt, beat an egg to make a batter.

8, the oil in the pan heated to 7% heat, the lotus root box in the bowl of batter wrapped a little bit, along the sides of the pan thrown into the pan, shaped and then turned over, deep-fried golden brown out of the pan can be.

9, finished picture.