Ingredients: lotus root 1 knot, 300g pork, 2 eggs, 2 spoonfuls starch.

Chop the meat, add two lotus root knots, chives, garlic, ginger and egg white, add salt, chicken essence and soy sauce, and finally stir with raw flour. Put the meat in the lotus root folder and steam 12 minutes. Make a juice, soy sauce, water, salt, chicken essence, sugar, honey, pour the juice out of the pot and enjoy.

2. Exercise 2

Ingredients: lotus root 1 piece, pork 250g, a little starch, a little soy sauce, a little salt, a little oyster sauce, 2 cloves of garlic, 2 dried shallots, eggs 1 piece, 50g of flour and a proper amount of oil.

Chop pork, add two dried onions and garlic, soy sauce, oyster sauce, starch, salt and oil, and marinate for half an hour. Peel the lotus root, wash it and cut it into pieces with moderate thickness. Sandwich the marinated meat between two lotus root slices. Prepare an egg, half a bowl of flour, stir the egg evenly, dip the egg first and then dip the flour. Heat a little oil, then put the lotus root clip stained with egg powder into the pot and fry for about 10 minutes for five minutes (turn to low heat after medium heat). After frying, serve slowly, sprinkle a layer of pepper on the top layer of lotus root clip and spread it layer by layer.

3. Exercise 3

Ingredients: 3 lotus roots, 50g flour, egg 1 piece, 2 tablespoons starch, 5g salt and pepper, 5g salt and 200g pork.

Add cooking wine, oyster sauce, soy sauce and sesame oil to the minced meat and mix well. Add flour, starch, eggs, allspice powder and cumin powder into a bowl, add water and stir. Lotus root cutter, two pieces in a group, do not completely cut off the middle. Add the meat and put it on a plate. Cover with starch paste, the oil temperature is 60% hot, put in lotus root clip, fry on low heat until both sides are brown, take out the pan, put on a plate, fry again, and sprinkle some Chili powder after taking out the pan.