Prepare lotus root 1 piece, pork belly 1 piece, appropriate amount of eggs, starch, salad oil, salt 4g, onion 5g, ginger 5g, cooking wine 5g, soy sauce 5g, oyster sauce 5g, tomato sauce 5g, flour, corn starch and water in advance.
1, chop into minced meat
Chop pork belly into paste, add salt, soy sauce, oyster sauce, cooking wine, chopped green onion and Jiang Mo into the minced meat, and stir in one direction.
Step 2 cut the lotus root
Cut the peeled and washed lotus root into pieces about 0.6 cm thick, cut a knife in the middle of the thick piece to 2/3 of the lotus root, do not cut it deep, soak it in water, take out the lotus root, and dry the water with a kitchen paper towel.
Step 3 fill with meat
Fill the meat stuffing into the lotus root folder one by one, and then press it gently by hand to squeeze out the excess meat stuffing.
Step 4 spread
In another bowl, put flour, raw flour, eggs, salt and proper amount of water in turn, stir evenly, stir hard, stir up the paste with chopsticks, and it falls straight, with stacked patterns at the bottom.
5, pat dry starch
Pat the lotus root slices with a thin layer of dry starch, put them in a bowl and dip them in the hanging paste evenly.
6. Fried lotus root clip
When the oil in the pot is heated to 60%, slide the lotus root clip along the edge of the pot, fry until the lotus root clip is golden on both sides, and drain the oil.
Step 7 pour the sauce
Serve with tomato sauce or salt and pepper.