Making Steps

1. Wash the lotus root and remove both ends and skin. Use a scrubber that can make fine powder to scrub the lotus root into fine powder.

2. I really only have one section of lotus root left ...... rub out just so much.

4. Stir in the minced lotus root and mix in the salt, pepper and MSG (I used vegetable MSG, so the little red dots you can see in some of the pictures are carrots).

5. Shape into solid balls with your hands. Make sure you squeeze it tightly so it doesn't fall apart. You can start by pinching a small ball and then work your way up a little bit to the end of the lotus root. The amount I made was so small that I could only make such a small one. Otherwise, a normal lotus root ball would be bigger than a ping pong ball.

6. It is recommended that you pinch all the lotus root rounds first, and then fry them together. Because it takes a little time to pinch, so it's not easy to mess up.

7. Heat up the oil and drop in the lotus root rounds.

8. Fry into golden brown, fish out and drain the oil, can be.