Let's stir a bowl of batter first. This step is very important. Whether the skin is crisp or not depends on this. First, put all the ingredients except white pepper and salt into a small bowl and stir with warm water to make a thicker batter. Let it ferment in a warm and humid place for a while. We can put a cup of boiling water in the microwave oven, then put the batter in, close the door and build a small greenhouse ourselves. It takes about half an hour. When the batter is sour and the surface is a little blistered, we can use it, and then we can do other work.

Second step

Mix the meat. Don't buy lean meat, it tastes too firewood and not fragrant. It is more appropriate to be seven points thin and three points fat. Add chopped green onion and Jiang Mo, stir in one direction with chopsticks for a while, and then vent the air in the meat before seasoning.

Third step

Add cooking wine, sesame oil, salt and starch, and stir after each sample to make the minced meat more delicate. Don't put it all in before mixing.

Fourth step

Wash lotus root, peel, cut into pieces, and sandwich the upper meat between two pieces.

Step five

After half an hour of fermentation, the batter turned sour. Add salt and pepper. These two seasonings must be put back, otherwise it will affect the speed of batter fermentation.

Step 6

Dip lotus root with meat stuffing in batter. I like to eat more cakes and wrap them later. If I don't like them, I will control them for a while. The thickness of pastry is not determined by the thickness of batter, but is mastered by yourself when wrapping dough.

Step 7

Prepare a small pot with a small diameter but a little higher, and put oil in it. It's more fuel-efficient to fry things in this pot. The oil temperature should not be too high, because there is meat in it. The oil temperature is too high, the meat inside is not fully cooked, and the skin is burnt.

Step 8

Slowly fry with low fire until the skin is golden, and then fry it out. Control the excess oil and you can enjoy the food.