Lotus Root Meatballs
1.
Peel the lotus root, slice it first, and then slowly chop it into fine particles
2.
Peel off the skin of the steamed buns, soak them thoroughly with plenty of water and set aside
3.
Fatty, lean and seven pork belly chopped into small pieces (you can also use mince directly)
4.
Add five-spice powder, salt, white pepper, sugar, and minced ginger to the pork (do not add green onions, otherwise the meatballs will turn black when fried)
5.
Add the eggs and beat them in one direction to the top (don’t omit this step)
6.
Add lotus root
7.
Squeeze the steamed buns slightly into the water, and add the minced lotus root together with the minced meat.
8.
Use the tiger's mouth in your left hand to quickly squeeze out the right-sized balls
9.
Add oil to the pot and heat until 4-5 to become hot, put in the squeezed balls, deep fry on medium and small fire to shape the surface and remove
10.
Heat the oil in the pot to 70%, add the balls and re-fry them until the surface is golden and take them out
Tips:
1. The minced meat has to be whipped to the top to taste good.
2. The meatballs must be re-fried to be crispy.
3. The steamed buns soaked in water are added to the meat filling to give a fluffy taste.
