1. Prepare a lotus root and a moderate amount of pork (three-point fat, seven-point lean is better)
2. Remove the head and tail of the lotus root, peel it and soak it in water
3. Chop pork into puree, add chopped green onion and ginger, oily, dark soy sauce, light soy sauce, cooking wine, salt and starch
4. Put the marinated meat into the hole of the lotus root with the help of bamboo sticks (this step is a bit troublesome, so be patient)
5. After stuffing the lotus root, the rest of the meat is reserved
6. Heat up the wok, pour in the right amount of oil, put the fleshy sides of the lotus root into the pan and fry for half a minute each
7. Leave the oil in the pot, add the chopped green onion and ginger to fragrant
8. Pour in the remaining mashed meat and stir fry
9. Add the bean paste after stir-frying, and continue to stir-fry with salt
10. Add a large bowl of water to a boil
11. Put in the lotus root, bring to a boil on high heat and change to low heat
12. Cook until the soup is thick and ready to be out of the pot
13. Cut into thick slices and drizzle with broth
Tips:Since the lotus root is relatively thick, it should be longer when boiled
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