2. Add a proper amount of black pepper, salt and an egg to the pork stuffing and mix well in one direction.
3. Remove the skin of the lotus root and clean it, then cut it into pieces. Cut the first knife first, don't cut it to the end, and cut the second knife to the end, which just forms a lotus root box.
4. Put the prepared meat stuffing in the middle of the two pieces of lotus root and press it flat.
5, put an iron spoon of flour in the bowl, add an egg and add a little salt and a little water to make a paste.
6. Soak the lotus root box in the batter, pour the oil into the pot and burn it to 60% heat. Put the batter into the oil flower and fry the lotus root box in the pot.
7, fry until it is golden, remove it, and put the lotus root box on the plate after frying together.
8. Re-fry in the oil pan for about 30 seconds. When all the lotus root boxes are golden yellow, they can be fished out, drained and eaten.