Ingredients?

3 middle sections of lotus root

Pork filling 0.5 pound

1 chive

Soy sauce , cooking wine, sugar, oyster sauce, salt to taste

1 cup flour

2 teaspoons baking soda

2 eggs

Fried pork lotus root How to make the meat filling?

To make the meat filling: add salt, sugar, oil, soy sauce, and cooking wine to the pork filling, mix well, add an egg, and stir clockwise vigorously, so that it will not spread easily when added. , finally add chives

Soak lotus root in water, wash and slice. The lotus root is very crisp and easy to cut. If you can't cut into butterfly slices, just cut it in the middle to make it easier to add meat filling. Be careful not to cut it too thick, as it will not be cooked well during frying

Sandwich the meat filling between the two pieces of lotus root. Be careful not to add too much. The meat filling will expand due to heat during frying, and too much meat filling will easily come out. Unsightly

Hold the meat filling and dip in batter. When making the batter, add an appropriate amount of salt and an egg, and be careful not to make the batter too thin, otherwise it will not be easy to stick to the batter, and it will be de-slurred during frying

Put the oil into the pot when the temperature is about 70%. Foreign induction cookers should be turned on at about 7 degrees. Do not overheat. The oil temperature is difficult to control and it is easy to fry.

But remember to put the oil at a low temperature into the pan. Otherwise, the shape will not be set quickly, and the low-temperature oil will also soak the batter.

It doesn’t matter the remaining meat filling and some minced lotus root. Chop the lotus root into small pieces and add the meat. Fillings are made into meatballs, and you have delicious pork and lotus root meatballs. They taste like pork and have a crunchy texture. They feel better than ordinary meatballs!