- 250g lotus root
- 150g pork stuffing
- 70g flour
- 1 egg
- 15g green onions
- 15g minced ginger
- 10g soy sauce
- 10g sesame oil
- 5g oyster sauce
- five spice powder
- Lotus root is easy to oxidize and turn dark. After cutting lotus root slices, cook as soon as possible. If you don’t use it, you can temporarily store it in water, which can also prevent oxidation.
- When coating with eggs mixture, make sure coat evenly. Do not coat too thick, otherwise, it may affect the taste and won’t be crispy.
- Fry over low heat to prevent burning and turning dark.
Put the minced pork into a bowl. Add chopped spring onion, ginger, soy sauce, oyster sauce, sesame oil, salt, and a little water. Stir to make pork stuffing.
Beat the eggs into a bowl. Add flour, five-spice powder, salt, and some water. Blend well until thicken.