1, fresh lotus root 300g, minced fresh meat 200g, egg 1, flour 50g, beer 1 can, 3 slices of ginger, 2 onions, cooking wine 15ml, salt 8g, sugar 3g, salt and pepper.

2. Wash the lotus root and cut it into 5 mm pieces, but don't cut off the first piece to form a lotus root clip connected in the middle;

3. Slice the lotus root, blanch it in boiling water 1-2 minutes, then take it out and wash it with cold water for later use;

4. Add chopped green onion, Jiang Mo, salt, sugar, cooking wine and other seasonings into the minced meat and mix well, then stir in the same direction to take out the ribs;

5. Put the meat stuffing in the middle of the lotus root slices and press gently with your hands. After breaking the eggs, add the flour, slowly pour in the beer, and beat with chopsticks until the flour dissolves and the batter naturally falls off.

6. Paste the lotus root box with batter, put it in a 40% hot oil pan, and slowly fry it over medium heat until it is golden yellow. Finally, you can add salt and pepper to eat.