Cooking Steps

1. 

   Step1:Chop the pork. Don't be too thin. Chop the ginger and shallot. Mix them clockwise. It tastes bette

2. 

   Step2:Wash the lotus root and peel it. Slice the lotus root vertically and then slice it. You can slice it a little bit

3. 

   Step3:Then follow the previous steps to dice the lotus root. I didn't put it in the blender to break it. I like the crispy grains. The taste is different when I break them... If I like the delicate friends, I can put them in the blender. But the broken lotus root mud should squeeze the water out. Otherwise, the oil splashes when I fry them.

4. 

   Step4:Mix all the cut materials together. Then add an egg, two spoons of raw soy sauce, one spoonful of old soy sauce, one spoonful of monosodium glutamate and some salt. Stir in one direction. Allow to stand for five minutes. Make the material more tasty. Then I'm going to pinch the balls.

5. 

   Step5:I'm beginning to pinch the balls. I didn't squeeze it out with a tiger's mouth. I squeezed it slowly with the palm of my hand. Size according to their own preferences. Pinch to the last before you think of taking photos. The last one, go in and rol

6. 

   Step6:Start frying the meatballs. I'm one to put down to fry. I want to fry in one pot. So the size is different. When frying, the fire must be well controlled. Because the fire is too big, it is easy to fry and paste. And when frying, keep turning. Otherwise, the color of the explosion is uneven. When the color is golden, you can leave the pot.

7. 

   Step7:Sweet lotus balls are out of the pot. The extra oil of the balls can be dried with kitchen oil absorption paper and then placed on the plate..