1. Prepare a piece of lotus root, peel it, cut it into small dices and then chop it into a bowl. Add 10 grams of minced ginger, 20 grams of minced green onion, and then prepare 250 grams of chopped shrimp. Place together in a bowl.

2. Prepare 400 grams of evenly fat and lean pork belly, cut it into small pieces and then chop it into pieces and put it into the lotus root basin. Beat in two eggs first. Beating in the eggs can make the lotus root balls taste more fluffy and meaty. When it is more tender, add chicken essence, monosodium glutamate, salt, sugar, and a little pepper to remove the fishy smell from the shrimp and pork. Wear gloves to grasp and mix thoroughly.

3. When the filling is thick, add 100 grams of carrots chopped in advance, and stir in one direction to mix evenly.

4. Add 100 grams of sweet potato flour into the evenly mixed stuffing. Friends who don’t have sweet potato flour can also use flour instead, and then add 60 grams of potato starch. Add potato starch to make it more delicious. The lotus root balls will not fall apart easily during the frying process, so grab them thoroughly and mix evenly.

5. Prepare the fragrant rice that has been washed and soaked for four hours in advance to dry and set aside. If fragrant rice is not available, you can use ordinary rice instead.

6. Take out the filling and roll it into a small ball, wrap it in the soaked fragrant rice, and roll it gently in your hands to make the fragrant rice stick more firmly and avoid falling off.

7. Heat the oil in a pan, raise the oil temperature to 50% heat, add the meatballs, and fry slowly over low heat to prevent the meat inside from being cooked and the fragrant rice outside from being fried, about 5 minutes Fry until the surface of the meatballs is golden brown, then control the oil and remove.

8. Place the fried meatballs in a steamer or on a plate, and garnish with some green beans and green onions to make them look more beautiful and appetizing.