Lotus root clip

Overview

I have made lotus root clips several times. It is actually quite simple. It should be a local dish in Hubei

Wash the lotus root and slice it into slices, about 2MM thick
Chop the meat into puree, add appropriate amount of cornstarch, egg white, salt, cooking wine, very fresh soy sauce, minced green onion and minced ginger.
Add an appropriate amount of flour, add the remaining egg yolk, an appropriate amount of salt, add water and stir to form a batter.
Take a piece of lotus root slice, spread the mixed meat filling on it, then take another piece of lotus root slice to cover it, and pinch it hard enough so that it will not spread when fried.
After the oil is hot in the pan, put the lotus root into the batter and hang it in paste.
After hanging the paste, quickly put it into an 80% hot oil pan, fry until golden brown and take it out.
Fried lotus root clips