1. Peel the lotus root, wash and chop into puree.
2. Wash raw meat and chop into puree.
3. Wash the green onion and ginger and cut into finely divided pieces.
4. Put all the chopped ingredients in a small basin, add salt, cornstarch, and eggs.
5. Wear disposable gloves and grasp well.
6. Knead the adjusted filling into shape.
7. Heat the oil in a dry pan to 70% hot, and slowly fry the kneaded balls into the pan.
8. After frying, drain the oil with a colander and put it on a plate.
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