1. Prepare the lotus root, peel it, wash and drain.
2. Cut two by two into even blades.
3. Wash and mince pork.
4. Add cooking wine, salt, light soy sauce, ginger and mix well (the mother-in-law does not eat green onions and ignore it).
5. The pork is stuffed into the lotus root folder.
6. Pour the flour into the container and add the right amount of starch.
7. Knock in the eggs, add salt, pour in water and stir.
8. Stir well until there are no particles in the thick batter.
9. The lotus root folder is covered with batter.
10. Fry in a pot until the color is slightly yellow and cooked, remove the oil.
11. The fried lotus root box is kept cool and frozen. When eating, take it out and fry until both sides are crispy and yellow, ready to eat w
