1. Prepare materials.
2. Put the pork filling in a bowl, add a little egg liquid, chopped green onion, ginger, salt, pepper, and cooking wine and mix well.
3. Cut the lotus root into lotus root clamps (the first knife does not cut off, the second knife cuts off).
4. Put the live minced meat in the lotus root clamp.
5. Receive an empty bowl, add 150 grams of flour, 15 grams of starch, 1 gram of salt, and a little baking powder to make a paste with cold water, and add a little cooking oil to the made paste.
6. Put 50% oil in the wok and fry the lotus root box wrapped in batter.
7. Take an empty bowl and add 3 tablespoons of sugar; 1 tablespoon and a half of vinegar; 1 gram of salt; a little soy sauce; a little water; a little water starch.
8. Mince the onion, ginger, and garlic
9. Add oil to the wok. Sauté the scallions, ginger, garlic on small heat, add 2 tablespoons of Thai chili sauce and sauté until fragrant.
10. Add a bowl of juice, let the juice thicken over low heat, and pour it on the lotus root box.
Tips:1 The batter of fried lotus root box should be stirred in figure 8 to prevent the batter from becoming gluten. Wake up for a while after making the batter.
2 The oil temperature of the fried lotus root box should not be too high and keep it at 50% hot.
