Lotus root section 2

500g pork.

Eggs 1

Cooking wine 1 spoon

Two tablespoons of salt.

Soy sauce 1 spoon

2 tablespoons oyster sauce

Thirteen incense and 2 tablespoons

Flour 1 small bowl

Proper amount of water

Jiang Mo 5 grams

50 grams of onion

Sesame oil 30g

The practice of lotus root clip?

Put the pork stuffing into a waterless container.

Chop the onion and put it in the meat with Jiang Mo.

Add oyster sauce, soy sauce, thirteen spices, cooking wine, sesame oil and eggs into the meat stuffing and start stirring clockwise.

Peel the lotus root, rinse the middle of the lotus root with clear water, dry it, and cut it into 0.5 cm thin slices.

Touch the meat evenly between two pieces of lotus root.

Pour the flour into a small bowl and mix well with cold water. Appropriate amount of water should be stirred into batter.

Wrap lotus root paste evenly, fry in hot oil pan until it changes color, and take it out.

Take out the lotus root clip after frying, fry it when the oil is hot, and then eat it when it is golden!