1. Add some light soy sauce, dark soy sauce, salt, chicken essence, egg white, a little cooking wine, and chopped green peppers to the minced pork. Stir in the same direction for five minutes and let stand for five minutes
2. The lotus root is sliced 2-3 cm thick. Don’t cut it. I think it’s better to be thinner, so it’s not very thick. Then stuff the meat inside
3. Blend the flour and starch in a ratio of 3:1, add three eggs, and stir in water. However, I think the color of the final product should look better if it is blended with corn flour.
4. Put the stuffed lotus root tongs into the liquid flour and fry them, taking care not to be sprayed by the oil.
5. After the frying, fish out and re-explode. I fried a bit too much, I can't finish it all by myself, so I went to the small restaurant downstairs to buy a packing box and brought it to my mother on weekends.
6. The first time I did it, it didn’t look good, but I felt much better after doing it~
Tips:Be careful when frying lotus root tongs to avoid being splashed by hot oil. For strong flavors, add more seasoning to the meat.
