Step 1: Wash the lotus root, peel it, cut it into pieces with a thickness of about 0.5 cm, and put it on a plate for later use. It should be noted here that lotus roots are prone to oxidation and blackening after peeling. Because lotus root contains oxidase, it will naturally oxidize when exposed to air, so we can soak it in a little salt water, which can effectively prevent lotus root from oxidation.

Step 2, put the fresh minced meat into a container, add salt, chives, egg white and ginger powder and stir. It is more convenient to buy minced meat now. Just let the boss grind it into minced meat for you when you buy it. If you don't buy minced meat, you need to chop the meat into minced meat yourself. It doesn't matter. It just takes a little time.

In the third step, we put the evenly stirred minced meat on a piece of lotus root and then cover it with a piece of lotus root. We can press hard so that the minced meat can just squeeze out of the hole in the lotus root. The advantage of this is that the lotus root meat will not be easily scattered, and then the cooked raw lotus root meat will be put on the plate for later use.

Step four, we pour flour, salt and eggs into a large bowl, add water and stir until it becomes a uniform batter. Then we roll the cooked raw lotus root meat in the batter and fry it directly in the pot, and a delicious lotus root meat is ready.