2 knots of fresh lotus root, 250g of lean meat, egg 1 piece, a little flour, a little starch, minced onion and ginger, soy sauce, pepper powder and salt.

working methods

1. Wash fresh lotus root, slice it and soak it in light salt water (soaking in light salt water is to prevent the lotus root slices from oxidation and blackening). Wash onion and ginger, and cut them into minced onion and Jiang Mo respectively. Clean lean meat, chop it into minced meat, add chopped green onion, Jiang Mo, a small amount of pepper powder, soy sauce, salt (you can add a small amount of white sugar to add flavor, but you forgot to put it in) and egg white, stir well, and leave it for a while to taste.

2. Take a small amount of flour and starch, add a small amount of salt, add egg yolk and a small amount of water, and stir into a slightly dry batter for later use.

3. Take a piece of lotus root, put the meat stuffing on it, then put another piece of lotus root, press it slightly, and put it in the batter, so that the whole lotus root box will be covered with batter. According to this method, make a lotus root box for use.

4. Put a little oil in the pot. When the oil temperature is 50% hot (slightly smoked), put it in the lotus root box and fry it on low heat. After absorbing the excess oil with oil-absorbing paper, set the plate.