Main ingredients: 2 lotus roots, 300g meat filling, 1 egg

Accessories: oil, 50g flour, 50g flour, 50g cornstarch, 50g glutinous rice flour, 120ml beer, 20ml soy sauce, 2g sugar, 10ml cooking wine, a little chicken broth, sesame oil, pepper

1. Wash and remove the skin from the lotus roots and prepare the meat filling.

2, add pepper, cooking wine, soy sauce, chicken essence, sugar, sesame oil and mix well to become the filling.

3. Beat flour, glutinous rice flour, cornstarch and egg in a bowl.

4: Add the beer and a pinch of salt and mix well to make a batter that can be lifted with chopsticks and dripped into a line.

5, lotus root thinly sliced to be put in order, every two slices of lotus root in the meat filling.

6, in turn, all good lotus root folder.

7, put the lotus root folder into the batter coated with batter.

8: Heat a frying pan and deep fry the lotus root on medium low heat.

9: Until golden brown on both sides.

10, fish out and put on absorbent paper to suck out the oil can be eaten.