Fresh lotus root (section 1)

seasoning

Minced fish (2 Liang)

Tomatoes (two small ones)

Salt (appropriate amount)

Chicken powder (appropriate amount)

Light soy sauce (moderate amount)

cookware

Non-stick pan

Peel and slice the lotus root. It's better to be thinner.

Add minced fish.

Cover it with a piece and compact it so that fish can be seen in every hole.

Pan frying

Pan-fried slightly brown on both sides

It's fried

Cut tomatoes

Burning tomatoes with the remaining oil of fried lotus root clips,

Add salt, chicken powder, take a spoonful of soy sauce, put down the lotus root clip in a half bowl of water and cook for 5 minutes on medium heat, and cover it. Turn over the lotus root clamp with chopsticks and continue to cook for five minutes. If there is less water when you turn over, you can add half a bowl of water.