2. seasoning meat. Do not buy pure lean meat filling, eat too firewood, not fragrant. It's more suitable for seven parts lean and three parts fat. Add chopped green onion and ginger, use chopsticks to stir in one direction for a while, exhaust the air in the meat filling before seasoning

3. Add 1 tbsp of cooking wine, ? tsp of sesame oil, 1 tsp of cornstarch, 1 tsp of salt, and stir after each one, so as to stir out the meat filling is more delicate. Don't put it all in and then stir

4. Lotus root washed, peeled, cut into slices, in the middle of the two slices sandwiched between the layer of meat filling

5. After half an hour of fermentation, the batter has been sour, in which the salt half a spoonful and a little bit of pepper, these two seasonings must be put after the other, or it will affect the speed of the fermentation of the batter

6. With the sandwich meat filling of the lotus root in the batter dipping The thickness of the pastry is not determined by the consistency of the batter, but by your own control when wrapping the noodles

7. Prepare a small diameter but a little height of the pan, put oil in it. It is better to use this kind of pan to save oil for frying. The temperature of the oil should not be too high, because there is meat inside, if the temperature of the oil is too high, the meat inside is not fully cooked, the outer skin has been battered

8. Low heat and slowly frying the surface of the golden brown after frying, control the excess oil and then you can enjoy the delicious

9.