Peel the skin of the pork belly and chop into a meat filling. Add in minced green onion, minced ginger, and light soy sauce and mix well. Add water in batches and stir in the same direction until thickened.

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Wash and peel the lotus root, cut into pieces with a razor blade; beat the egg whites and add flour, slowly pour in the beer and mix well until the batter drips naturally fall.

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Fill the middle of the lotus root slices with fillings and press them tightly.

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Put the lotus root slices into the prepared egg batter and dip them thoroughly.

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Put the oil in a pot and heat it until it is 80% hot. Add the lotus root slices one by one and fry them over medium heat until golden brown on both sides. Take them out.

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After the lotus root slices are fried, they can be eaten directly or sprinkled with salt and pepper.

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