1. Flour with the right amount of water into a thick paste, finely chopped ginger, chopped scallions. Then put the minced ginger, chopped scallions, pepper, two spoons of soy sauce (keep one spoon and so on), cornstarch, egg, cooking wine together into the minced meat clockwise constantly stirring for about a minute and so on.

2. Cut the lotus root into 0.3-cm-thick slices, two slices for a group, don't cut off the bottom

3. Embed the minced meat in between two slices of lotus root for each group

4. Cover the lotus root slices with the batter

5. Heat the oil in a pan on high heat for about 80% of the way through, then turn off the heat and deep-fry the slices in a frying pan

6. After all the oil is removed from the pot, add one tablespoon (about two taels) of water to the pot, add sugar and simmer over low heat

8. Pour in the vinegar, soy sauce, cornstarch and monosodium glutamate when simmering to a light yellow color, and keep shoveling to prevent the cornstarch from becoming lumpy

9. Pour in the lotus root box and mix well to serve on a platter and sprinkle with ripe sesame seeds to eat

10.