Black Pepper Lotus Root Clamp
1.
Add green onion, ginger, cooking wine, light soy sauce, salt to the meat, stir in one direction
2.
Add half of the egg mixture and stir well
3.
Peel the lotus root and wash
4.
Cut lotus root clamps, do not cut with the first knife, cut with the second knife
5.
Put a layer of starch on the inside of the lotus root folder, and stuff the meat in (not too much)
6.
Starch on both sides
7.
Heat oil in a frying pan, the oil temperature is 50% hot, add lotus root folder and fry
8.
Fry until golden, turn over and fry until golden
9.
In another pot, add butter to melt
10.
Add black pepper sauce and stir well
11.
Add garlic and onion and stir fry to create a fragrance
12.
Then add 1 spoon of light soy sauce, half a spoon of dark soy sauce, 1 spoon of cooking wine, half a spoon of oyster sauce, and 2 spoons of sugar (to turn on a low heat)
13.
Then add the right amount of water
14.
Put in the fried lotus root folder, cover and cook for 3 minutes (use a medium-low heat)
15.
Add diced green and red peppers, mix well, then serve
Tips:
If there is no butter at home, you can use peanut oil instead. Fried lotus root clips should be fried over a small fire.
