Lotus root clip

Overview

There are several ways to make lotus root clips. The Chinese method on the tip of the tongue is to cut the lotus root with a blade. My method is to slice it. Generally speaking, the method of making lotus root clips is better because it is not easy to fall apart, and slicing is easier to operate.

Tags

• hot dishes
• cooking wine
• egg
• flour
• hot sauce
• lotus root
• minced pork
• salt

Ingredients

Steps

1. 1 Cut the lotus root into thick slices, bring a pot of water to boil, add the lotus root and cook for more than ten minutes. (You don’t have to cook it, it will be crispier that way).

   

2. 2 While the lotus roots are cooking, add rice wine, salt, and chili sauce to the minced pork and stir clockwise until evenly distributed.

   

3. 3 Divide the cooked lotus roots into two pieces, put minced meat on one piece, and press it tightly with the other piece so that all the lotus roots are stuffed with meat.

   

4. 4 Add appropriate amount of water to the flour and beat in an egg to make a batter.

   

5. 5 Place the lotus root clips stuffed with meat and coat them in the batter.

   

6. 6 Heat the oil in the pan until it reaches level 6, then slowly fry over low heat until both sides are golden brown and crispy.