2. Peel the lotus root first, cut it horizontally for 4/5, then cut it with the second knife, and cut it like this. Chop three parts of fat pork and seven parts of lean pork into powder, and add chopped green onion, Jiang Mo, salt and pepper. An egg white, nothing else, stir hard in one direction with chopsticks. When it becomes so smooth and sticky, put the meat in the lotus root folder. Pinch it a little to make the meat more even.
3, put a spoonful of flour, a spoonful of starch in the bowl, add a spoonful of salt to the bottom flavor, a little spiced powder, and a little pepper to scent. Finally, add some sugar to taste and mix well.
4. Stir while pouring water, so it becomes a slightly thicker paste. Then put in the lotus root clip and evenly wrap it with a layer of paste.
5, 50% oil temperature pot began to fry. Don't fry too much at a time to avoid sticking to the pot. Always use medium heat and turn over repeatedly to make the lotus root heated more evenly. Finally, fry until it is slightly yellow, take it out, then raise the oil temperature and fry the lotus root for about 20 seconds. Just wait for the lotus root to become golden and crisp, and take out the oil.
6. A delicious fried lotus root is ready, golden in color and crisp and tender in bite.