500g lotus root, 200g starch, 100g sugar, 50g fried sesame seeds

1. Peel and wash the fresh lotus root, and cut into 3 cm long pieces. Pay attention to rinse it with water after cutting, dip it in a layer of starch and put it into a bowl. Then mix the starch with an appropriate amount of water to make a thin paste, pour it on the fresh lotus root and mix well, so that each piece of fresh lotus root is coated with the paste.

2. Heat the oil in the wok until it is 70% hot. Add the fresh lotus roots piece by piece and fry until golden brown. Remove and drain the oil.

3. Put the wok on low heat, fry it with 50% oil until cooked. Add a little water while there is less oil at the bottom of the pan, then add about 100 grams of sugar, turn to low heat and simmer until the sugar is fully dissolved. Stir with a spoon until it turns golden brown. When big bubbles form and turn into small bubbles, quickly add the fried lotus roots and stir-fry quickly to make the sugar juice evenly coat the fresh lotus roots. Pour into a plate coated with sesame oil. Inside, sprinkle sesame seeds and it's ready. Be sure to pay attention to the heat of the drawing juice. That is the key. In addition, the temperature of the drawing juice is relatively high, so be careful not to get burned.