1. Wash the chilled shrimp
2. Prepare minced meat
3. Shell the shrimp, remove the shrimp thread, and chop into stuffing
4. Place the meat, shrimp, onion and ginger together in a small basin, put the cooking wine, light soy sauce, salt and pepper powder and part of the egg white, mix well
5. Wash lotus root and peel off
6. Cut lotus root into one-centimeter thick lotus root clips
7. Soak in water
8. Flour starch and eggs
9. Pour in water and stir in the same direction to form a crispy paste
10. Stuffing lotus root
11. Lotus root dipped in crispy paste
12. Fry on both sides of the frying pan until the golden yellow lotus root is ripe.
Tips:The ratio of flour to starch is about 6 to 4
It can be dipped in salt and pepper or tomato sauce when eating
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