1. Add Jiang Mo, salt, monosodium glutamate and soy sauce into minced pork and mix well to make stuffing; Mix raw flour, flour, eggs and appropriate amount of water into a pot to make a crisp fried paste.

2. Peel the lotus root, cut it into clamping blades, put the meat stuffing one by one, hang it in the crispy fried paste, fry it in the oil pan until the color is golden, take it out and put it in the buckle bowl, pour the fresh soup into the salty taste, steam it in the cage for about 20 minutes, take it out, turn it over and buckle it into the nest plate.

3, put a little oil in the pot, pour in the steamed lotus root soup, and add black fungus, carrot slices, day lily, adjust the flavor, and pour into the wok.