1. Prepare a peeled lotus root and scrape it into lotus seed shreds for later use.

2. Scrape peeled carrots into filaments and cut chicken breast into diced meat.

3. Put the shredded lotus root and carrot into the chicken breast. Add appropriate amount of Jiang Mo and chopped green onion. Chop the stuffing evenly with a knife. When chopped into minced meat, put it in a basin for later use. Cut the fat pork into diced meat, put it in a pot to squeeze oil, and add soy sauce to continue frying oil.

4. Pour the pressed lard into the basin. Add oyster sauce, salt and allspice powder and stir well.

Different parts of the lotus have different names and can be used as medicine. The stem of lotus is called lotus stalk, the leaf is called lotus leaf and its pedicel, the core of lotus is called lotus seed, the shell is called lotus seed, the fruit is lotus meat or lotus seed, the embryo is called lotus heart, and the rhizome of lotus is called lotus root.

Lotus root, belonging to lotus family, is an aquatic vegetable. It is very fat, with many knots and tubular holes in it. It can be divided into red lotus root, white lotus root and twisted lotus root. Red lotus root is slender, brown and rough, with little moisture, not crisp and tender; The appearance of white lotus root is plump, tender and silvery white, and the meat is crisp, tender, juicy and sweet. The twisted lotus root starch is red, rough in appearance and rich in starch.

Lotus root originated in India and was introduced to China. During the Southern and Northern Dynasties, the cultivation of lotus root was quite common, and it has been cultivated for more than 3000 years. Lotus root is cultivated in southern provinces of China, and there are two varieties of lotus root: seven-hole lotus root and nine-hole lotus root. Seven-hole lotus root is widely cultivated in Jiangsu and Zhejiang provinces. This variety has excellent texture, thick rhizome, tender meat, crisp and sweet taste and flawless white.