Materials: appropriate amount of lotus root, fat and lean pork, wheat flour, five spice powder, baking soda, soy sauce, salt, green onion, ginger, sesame paste.

1, the pork stranded into a meat filling, starch and water to moderate mixing into water starch, green onions, ginger cut into minced, standby.

2, will be cleaned, peeled and scalded, top knife cut into thick slices, every two slices connected to form a hinge.

3, the meat into a bowl, add green onions, ginger, soy sauce, salt, water starch 6 grams, stir well into the filling, and then the rest of the water starch, baking soda, five spice powder and flour with a paste, you can also add an egg.

Then the meat mixture into the lotus root, the outside and then a layer of flour paste, deep-fried until both sides of the golden brown fish can be eaten.

The underground stem of the lotus is called lotus root, water lily plant, aquatic vegetables, the shape of the fat and knobbly, there are tubular holes, divided into safflower lotus root, white lotus root, sesame lotus root. Safflower lotus root long and thin, tawny, rough skin, less water, not crisp; white lotus root fat, tender and smooth appearance, silver-white, crispy and juicy meat, sweet flavor; sisal lotus root pink, rough appearance, containing more starch.