1)肉馅中调入葱花，姜末，香菇碎，酱油，料酒，盐，味精和香油，用筷子延同一方向搅拌出劲儿备用；

2)将面粉中倒入五香粉，小苏打，用啤酒调成面糊，以沾筷子并自然流动的状态为准即可；

3)莲藕去皮，放入开水中焯烫10分钟，捞出后切成5毫米厚的片，再从中间切一刀，但不要切到底；

4)将切好的莲藕片打开，中间塞入肉馅，沾上面糊。锅中倒入宽油，油8成热时，放入锅中，炸至双面金黄即可，蘸食椒盐使用味道更好。

超级�嗦：

**肉馅加入调料后，一定要沿着同一个方向搅打出劲儿，在最后炸的时候才不易脱落。而且，也能保证肉馅口感充满弹性；

**这道菜建议大家用啤酒代替清水来调糊挂浆，这样做出的藕盒会非常鲜嫩、香脆；

Fried Lotus Root Box

Ingredients：

Lotus root： 2

Pork mince： 100g

Chive： 1

Ginger： 1

Water-soaked fragrant mushroom： 4

Soy sauce： 1 soupspoon(15ml)

Cooking wine： 1 teaspoon (5ml)

Salt： 1/2 teaspoon(3g)

Monosodium glutamate(MSG)： 1/4 teaspoon(1g)

Sesame oil： 1 teaspoon(5ml)

Flour： 100g

Five spices powder： 1/2 teaspoon(3g)

Baking soda： 1/4 teaspoon(1g)

Szechuan pepper salt： 1 teaspoon(5g) (for dipping)

Beer： proper amount

Directions：

1)Finely chop the chive， ginger， and soaked fragrant mushrooms， mix with the pork mince;

Also add in the soy sauce， cooking wine， MSG， and sesame oil， then mix all these ingredients with chopsticks clockwise until this mince mix seems glutinous;

2)Combine the five spices powder， baking soda， flour and beer， mix well and make sure this flour mix is thick enough(can stay onthe chopstick and flow smoothly);

3)Peel the lotus roots， put into the boiled water blanch for 10 minutes;

Take out and chop into 5mm thickness slices;

And then at each slice， cut once from the middle but do not thoroughly cut off(i.e. make a gap as the picture shows);

4)Fill in the mixed mince into the gap of each lotus root slice， then put on a layer of flour mix;

Pour enough oil into a wok， put in the filled and floured lotus root boxes when the oil is very hot(8/10 heat)， fry until golden;

It's better to serve with Szechuan pepper salt dipping if you like. Finish