1. Add ginger, salt, chicken essence, cooking wine, starch to the minced meat, stir well and set aside.
2. Add flour, baking powder, starch, eggs and thinner to the bowl.
3. The lotus root is changed into a blade clamp.
4. Pinch lotus root with minced meat, sticky flour paste.
5. Fry in the frying pan, fry the golden color and fish out.
6. Add oil to stir-fry the peppers, pour in appropriate amount of water, pour in salt, chicken essence, sugar, light soy sauce, and vinegar.
7. Pour in water to thicken the starch, boil the juice and pour it on the lotus root folder
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