Main ingredients: 200g pork, 125g lotus root.

Accessories: 1 egg, 30g of cornstarch, 6g of oyster sauce, 1g of pepper, 2g of salt, 10g of mushrooms, 25g of onion.

Steps:

1, first wash the pork, cut into small pieces and then chopped into puree.

2, lotus root peeled, sliced and chopped into soybean-sized particles, can also be directly shaved into silk in the minced.

3, dry shiitake mushrooms in advance soaked and squeezed out the water can also be used directly with fresh shiitake mushrooms. Dried mushrooms will have a stronger flavor.

4, soaked mushrooms cut into small dices standby.

5. Put the pork, egg, cornstarch, oyster sauce, pepper, salt, mushrooms and onion into a bowl.

6: Add chopped lotus root.

7: Stir all the ingredients together, then stir in one direction until the meat mixture becomes firm.

8, the left hand to take the appropriate amount of meat mixture, in the tiger's mouth to squeeze out the meatballs, the right hand with a small spoon to remove the meatballs, try to be uniform in size.

9, the frying pan into the appropriate amount of cooking oil, when the oil temperature of 7 into, into the balls, frying with medium heat, the balls just into the pot first do not stir, and so the balls in the frying pan after the stereotypes, with chopsticks in a direction slowly stirred.

10, when the balls fried golden brown oil control fish out to plate.

11, after frying the effect, the surface of the caramelized yellow.

12, if you do not like to deep fry can also be made directly into the balls into the steamer directly steamed, medium heat on the gas after steaming for about 25 minutes on it.

13, finally left a few balls to do a bowl of seaweed balls soup.