Lotus root with minced meat

Sliced lotus root holds a spiced minced meat filling, creating a harmony of crunch and tenderness in one bite. Aromas of garlic, ginger, and sesame oil spread warmth, while the fragrant sauce that seeps into the root's crevices adds layers of sweet, savory, and slightly spicy flavors. Each piece emerges golden with a textural sensation—crispy on the outside, soft on the inside—making for an earthy yet alluring dish, perfect for a flavorful and hearty meal.

Ingredients

Steps

wash the chicken and dry it with tissue
then cut into thin, long pieces
then chop the chicken until smooth
Then put the minced chicken into the container, then season (1 tsp soy sauce, 1 tsp oyster sauce, 1/2 tsp pepper powder, 1/2 tsp sugar, 1/2 tsp salt and 1 tsp cornstarch)
then stir until the spices are evenly mixed
then add the sliced carrots and spring onions
And stir until everything is mixed well, then set aside
Wash the lotus roots thoroughly, then peel the skin.
then cut into 1 cm thick pieces
then take 1 piece of lotus root, then put the minced chicken mixture on top of the lotus root.
then take another piece of lotus root and put it on top, while pressing it so it doesn't come off
until finished and put on a plate
prepare a frying pan, pour in oil, wait until it's hot
then add the lotus root minced meat to fry over low heat
then turn over, fry until golden brown
then lift and set aside
Prepare the ingredients for the sauce (garlic, ginger, red chili peppers and spring onions)
Prepare a frying pan, pour in oil, wait until it's hot, then add the chopped garlic and ginger.
Then add the chopped red chilies and stir.
Fry the spices until fragrant and smell good, then add the sauce (1 tsp soy sauce, 1 tsp oyster sauce, 1 tsp sugar, 1/2 tsp dried chili powder, 1 tsp sesame oil, 1 tsp cornstarch, and 50 ml water)
then cook the sauce until it thickens slightly
then put in the minced meat lotus root that was fried earlier
then turn it over so that the sauce spices are absorbed,
then lift and put on a plate, and ready to serve