500 grams of pork

Lotus root 1500g

Onion 30g

30 grams of ginger

The practice of Hubei version of lotus root meatballs?

Chop fresh lotus root

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Grind it into mud with a blender.

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Filter out the broken lotus root, lotus root juice for later use.

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Take lean meat and some fat meat from pork and chop them with ginger.

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Prepare meat stuffing

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Stir onion, lotus root and meat thoroughly.

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Add eggs, salt and seasoning. Keep stirring

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Heat the filtered lotus root juice to paste, adding a little starch and mixing well. Add the filling slowly.

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In this step, hot paste lotus root juice is added to prevent Nakawaniko from spreading in the next frying process.

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Make the stuffing, put it aside and wake up for a few hours.

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Rapeseed oil heating. The meatballs began to fry in the pan.

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Mom is making meatballs skillfully.

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Add meatballs along the edge of the pot and fry until golden brown.