1. Main ingredients: pork filling, spring onions, ginger,
2. Shallots, chopped green onions, finely chopped ginger
3. The lotus root is peeled off and cleaned, then rubbed into puree or whipped into puree with a mixer.
4. The wiped lotus root mud is squeezed to remove the water (do not squeeze too dry)
5. Put the squeezed lotus root into a container, add minced meat, green onion and ginger, salt, pepper, five-spice powder, and beat in an egg.
6. After adding all the seasonings, make it evenly, feel that the viscosity is not enough, and add a spoonful of flour.
7. Grab well and let stand for 10 minutes.
8. The left lotus root mud is made into small balls with hands.
9. The oil is 50% hot, and the lotus root balls are deep-fried.
10. Fry the golden color and you can fish it out
11. It's out of the pot, let's control the oil and start eating!
Tips:no!
