300 grams of fresh lotus root, 200 grams of minced fresh meat, eggs 1 piece, 50 grams of flour, beer 1 tin, 3 slices of ginger, 2 slices of onion, cooking wine 15 ml, 8 grams of salt, 3 grams of sugar and a proper amount of salt and pepper.

working methods

1. Wash the lotus root and cut it into 5 mm pieces, but do not cut off the first piece to form a lotus root clip connected in the middle;

2. Slice the lotus root, blanch it in boiling water 1-2 minutes, then take it out and wash it with cold water for later use;

3. Add chopped green onion, Jiang Mo, salt, sugar, cooking wine and other seasonings into the minced meat, mix well, then stir in the same direction, and take out the ribs;

4. Put the meat stuffing in the middle of the lotus root slices and press gently with your hands. After breaking the eggs, add the flour, slowly pour in the beer, and beat with chopsticks until the flour dissolves and the batter naturally falls off.

5. Paste the lotus root box with batter, put it in a 40% hot oil pan, fry it slowly over medium heat until it turns golden yellow, and finally sprinkle with salt and pepper.