Fried lotus root box

Overview

A dish for Chinese New Year banquets - fried lotus root

Pork slices. Wash the onion and ginger and chop finely.
Place in a food processor and knead into filling.
Add appropriate amount of water several times and stir until the water is absorbed. Add various seasonings and a little wet starch, and stir until strong.
Take appropriate amount of sweet potato starch.
Break in an egg.
Then add appropriate amount of water and a little salt to make a thin paste.
Peel the lotus root and wash it.
Cut into slices about 2mm thick. When cutting, be careful not to disrupt the order of the lotus root slices.
First take a lotus root slice, use a bamboo slice to take an appropriate amount of meat filling, and spread it evenly on the lotus root slice.
Take an adjacent piece of lotus root and cover it tightly.
Set aside for later use.
Put an appropriate amount of vegetable oil in the pot and heat it over medium heat.
Coat raw lotus root with a layer of starch paste.
Both sides should be evenly coated with a thin layer of paste.
Gently put the hung lotus root into the oil pan.
Fry both sides until golden brown.
Drain and serve on a plate.
The taste is very good.