Pan-fried glutinous rice lotus root cake

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1. lotus root 1 section, peeled and cut into 3 mm thick lotus root slices.

2. Chop 4 pieces of pork belly into minced meat, put it in a large bowl, add Jiang Mo and chopped green onion, and appropriate amount of salt, chicken essence and white pepper.

3. Grasp it evenly with your hands, and then beat it hard repeatedly.

4. Evenly smear minced meat on the lotus root slices, lightly press them to enrich the lotus root, then stack the two lotus root slices together, lightly press them, and smooth the minced meat on the edges of the lotus root slices with your fingers.

5. Break up the eggs, put the lotus root clip into a bowl filled with egg liquid with chopsticks, dip the egg liquid, and put only one side.

6. All the bottom of the lotus root clip is covered with sticky rice, and one side of the lotus root clip is covered with sticky rice with chopsticks, and the other side is not covered with sticky rice.

7. Put the bamboo fence on the steamer, put the lotus root on the bamboo fence, cover the steamer with the sticky rice face up, steam after SAIC for 12 minutes, and take it out when it is cooked.

8. Put the steamed lotus root clip into a bowl filled with egg liquid with chopsticks, and immerse the side without glutinous rice in the egg liquid.

9. Dip the lotus root clips into the egg liquid one by one.

Put it in a non-stick pan.

10. Turn on low heat and fry slowly. At the same time, sprinkle some salt and pepper on the glutinous rice noodles and fry them until they are fragrant and yellow.