Ingredients: lotus root, lean pork, wheat flour, allspice powder, baking soda powder, soy sauce, salt, onion, ginger and sesame sauce.

1, chop pork, add appropriate amount of water to starch, and mince onion and ginger for later use.

2. Wash the lotus root, peel it, iron it, cut it into thick pieces with a top knife, and connect every two pieces into hinges.

3. Put the meat stuffing into a bowl, add 6g of onion, Jiang Mo, soy sauce, salt and water starch, stir well to make stuffing, then mix the remaining water starch, baking soda and five-spice powder with flour to make paste, or add an egg.

Then put the meat stuffing into the lotus root, spread a layer of paste on the outside, fry it in the pot until both sides are golden, and take it out.

The underground stem of lotus is called lotus root, which belongs to the family Nymphaeaceae and is an aquatic vegetable. Its shape is fat and knotty, and there are tubular holes inside, which are divided into red lotus root, white lotus root and twisted lotus root. Red lotus root is slender, brown and rough, with little moisture, not crisp and tender; The appearance of white lotus root is plump, tender and silvery white, and the meat is crisp, tender, juicy and sweet. The twisted lotus root starch is red, rough in appearance and rich in starch.