1, prepare a lotus root, peel it, cut it into pieces, chop it and put it in a bowl, add 10g Jiang Mo, 20g chopped green onion, and then prepare 250g shrimp and put it in a bowl.

2. Prepare 400g pork belly, cut it into small pieces, chop it up and put it in the lotus root basin. Beat in two eggs first, which will make lotus root balls more fluffy and smooth. Then add chicken essence, monosodium glutamate, salt, sugar and a little pepper to deodorize prawns and pork, and put on gloves to catch them well.

3. After the stuffing is sticky, add100g diced carrot which has been cut in advance, and stir and mix evenly in one direction.

4. Put100g sweet potato powder into the evenly stirred stuffing. Friends who don't have sweet potato flour can also use flour instead, and then add 60g potato starch. Adding potato starch can make lotus root balls difficult to disperse and fully mix during frying.

5. Prepare in advance, clean the fragrant rice soaked for four hours, and control the water for later use. If there is no fragrant rice, you can use ordinary rice instead.

6. Take out the stuffing and make balls, wrap them in the soaked fragrant rice, and gently roll them in your hands to make the fragrant rice stick more firmly and avoid falling.

7. Add oil to the pan. When the oil temperature rises to 50% heat, add meatballs and fry them slowly on low heat to avoid undercooked meat inside and fried fragrant rice outside. After about 5 minutes, fry them until the surface of the meatballs is golden, and then remove them under oil control.

8. Put the fried meatballs in a steamer or plate and decorate them with a little green beans and onions, which looks more beautiful and appetizing.

The lotus root balls made in this way are crispy outside and tender inside, fresh and delicious, with the mellow fragrance of lotus root, the fresh fragrance of prawns and the fragrance of pork. It's really more delicious when you take a bite, and guests can make a special face.