Fried Lotus Root Box

1. Two lotus roots, peeled and washed for later use

2. Put the meat filling in a container for later use

3. Put chopped scallions in a container as well

4. Put the chopped fresh ginger in as well

5. Stir evenly

6. Then add five spice powder, salt, and chicken essence

7. Continue stirring evenly

8. Add cooking wine, light soy sauce, oyster sauce, sesame oil, and stir well

9. The lotus root is not cut in the middle and is cut into lotus root clips

10. Cut lotus root clip for later use

11. Fill the cut lotus root clip with meat filling

12. Share the meat filling

13. This is a lotus root clip with meat filling

14. Flour, starch, five spice powder (2g), 2g chicken essence, 5g salt, and flour together

15. Drainage and noodles

16. Please note that this step is crucial. If you want to hang a thick surface on the lotus root clip, just look at the chopstick tip. Pick up the chopstick tip, see? As shown in the picture, as much as can be hung on the chopstick head, so can be hung on the lotus root clip. If you want the lotus root clip to fry a thin layer of flour, add more water. If you want the flour to be hung on the lotus root clip to be thick, add less water because I like to eat noodles with less hanging, so it is the thin layer shown in the picture

After the batter is ready, put the lotus root clip into it

18. Flip through it

19. Wrap the batter evenly

20. Put oil in the pot and heat it up, then put it into the pot

21. Wait until the lotus root clip turns yellow

22. This way, you can go out of the pot

23. Completed