1. Peel the lotus root, wash and cut into small cubes.
2. Add all the sauces in seasoning A to the minced pork and stir well, and finally add diced lotus root, mix well and set aside.
3. Finely chop green onion and ginger, and adjust all seasoning B into sauce for later use.
4. Squeeze the meatballs out of the tiger's mouth and fry them in a 50% hot oil pan.
5. Fry until the meatballs rise to golden surface and remove them for later use.
6. Continue to raise the oil temperature to 80% hot, pour in the fried meatballs and re-fry for half a minute, remove them for use.
7. Leave the bottom oil in the wok, add green onions and minced ginger and sauté until fragrant.
8. Pour the adjusted seasoning B sauce, then add a small bowl of water and boil until boiling.
9. Pour in water and starch to make gorgon juice.
10. Pour in the balls and stir fry quickly until the sauce is evenly coated on the balls.
11. Take out the pan and serve. Sprinkle a little chopped green onion.
Tips:The juice should be thicker. It's best to eat while it's hot, the outside is charred and the inside is tender, sweet and sour. The skin will not be crispy when it is cold. The lotus root is added to the minced meat to increase the taste, and it is less greasy. It is best not to omit it.
