1. First wash the shiitake mushrooms and soak them in warm water.
2. Wash the lotus root.
3. Scrape off the skin.
4. First cut 0.3 cm thick (do not cut, cut 3/4 deep,) and then cut 0.3 cm thick (cut off), so that the cut is finished with a little salt to soften.
5. The egg knocked into the bowl.
6. Add flour and starch, mix thoroughly, and leave for 10 minutes.
7. Chop the shiitake mushrooms.
8. Put oil in the pan, add the mushrooms and stir fry.
9. Add cooking wine, salt, and monosodium glutamate and stir-fry evenly.
10. Put it in a bowl and let cool.
11. Put the filling into the lotus root folder.
12. Put enough oil in the pan to heat up to 60% heat, wrap the lotus root with egg batter, and use chopsticks into the pan one by one.
13. Fry until the surface is solidified and turn pale yellow, remove it, and remove the noodles. Heat up the oil pan again, deep-fry the lotus root folder, and fry the lotus root. When it is golden brown, filter out the oil, sprinkle in the pepper powder, pour in the sesame oil and stir well.
14. Put it on a plate with lettuce spread.
