1. Chop green onions, mince ginger and garlic.
2. Add appropriate amount of cooking wine, light soy sauce, sugar, minced ginger garlic and chopped green onion to the pork filling, stir well and let stand for 10 minutes.
3. Peel the lotus root, wash and slice.
4. Fill the lotus root slices with the meat filling, cover with another slice of lotus root, and gently press to make the lotus root slices and the meat filling stick together.
5. Add eggs and cornstarch to the bowl and stir to form a uniform egg paste.
6. Heat the oil in the pot to 70%. Wrap the lotus root box with a layer of egg paste and fry it in an oil pot until the surface is slightly yellow. Remove the oil.
7. Take a bowl and add a little salt, 1 tablespoon of light soy sauce, 2 tablespoons of rice vinegar, 3 tablespoons of sugar, 3 tablespoons of water, then add minced ginger garlic and 1 tablespoon of cornstarch, and mix well.
8. When the pot is hot, pour the tuned fish-flavored sauce, and harvest it over low heat.
9. Pour on the fried lotus root box and sprinkle with chopped green onion.
Tips:1. About lotus root—— There may be silt in the lotus root, which makes it difficult to clean. You can cut into sections with a knife, stick the chopsticks wrapped in gauze into the hole and rub for cleaning.
2. Regarding the fried oil-it is recommended to fry the lotus root box first, and then stir-fry after the fried oil is filtered!
