Seasoning: Wheat flour 50g Vegetable oil 110g Chili sauce 20g Onion 8g Ginger 5g MSG 2g Each moderately

Fried Lotus Root Slices:

1. Wash and peel the lotus root, cut into 2 to 2.5 cm slices with a knife; pork chopped into a puree; and then put the slices of lotus root, the meat puree, flour, Onion, ginger, salt, MSG together into a bowl, add the right amount of water into a thick paste standby.

2. Pour the oil into the pot to boil, use chopsticks to dip both sides of the meat paste slices of lotus root into the oil in batches, to be deep-fried until golden brown out of the plate, and sprinkle with hot sauce can be eaten.

For more information on deep-fried lotus root slices, see Mint.com Food Library/shiwu/zhaoupian