Teach you How to Cook Chinese Food

This is what I like to eat a dish. My grandmother cooking for me for the first time , here I have a lot of childhood memories. Today, I use the white lotus root is also very beautiful, so I definitely had to ancient poetry of words In ancient times Chinese people always describe beautiful women as her arm like white lotus root.
Lotus root is sweet and can be eaten as fruit, sliced and stir fried, or stuffed with glutinous rice in its flue-shaped holes and steamed as dessert. Tender young lotus roots are good for salads while starchy mature lotus roots are good for making soups. Ground mature lotus root powder makes wonderful thick soup and dessert soup. It also stops diarrhea, clears Heat and improve appetite. Lotus roots contain much iron, vitamins B & C. The rich fibre content of lotus roots stimulates peristalsis and relieves constipation. Drinking 2 to 3 glasses of lotus root juice a day can stop bleeding of the esophagus an stomach (vomiting blood); bleeding of the rectum, intestines or stomach (blood in feces); nose bleeding or gum bleeding. Lotus root soup also serves similar purposes. Patients with high fever can drink it cold, while those with steady temperature should drink it warm. Drinking water chestnut juice mixed with pear juice can help clear phlegm while mixing it with grape juice and carrot juice eases dry tongues.
Lotus roots are actually the tubers or underground stems of the lotus blossoms. They may be grown wherever water exists, whether in pond, lake or marshes, and they are harvested in fall.
Lotus roots are fairly mutritive, having a good content of protein, starch, carbon hydrates, amino acids and vitamins. They are eaten in the southern provinces of China as a fresh fruit for their juicy tenderness and up in the north as a dried vegetable for the preparation of various dishes.

Key material:
Lotus root (2 sections)
The chopped pork(150g)
Egg（1）
Ginger(30g)
Spring onion（8 stalks of）
Flour（80g）

Seasoning：
2 tbsp of chinese rice wine（chinese wine sauce）
2 tbsp of starch
2 tps of soy sauce
1 tps of wild pepper powder

Before cooking：
1.Chop ginger and spring onion and add in the chopped pork.

2.Put all seasoning and egg in the chopped pork and stir along one direction until good combined.(this is stuffing)
3.Lotus root will be cut into 3 cm thick slices and in the middle of the horizontal incision, but also not to cut off.(such as picture)

4. Fillers will be embedded between two pieces of lotus root.

Cooking processes:
1.Add flour to the amount of water inside, tune into a thick paste.

2.Heat up with more oil in the pot,coated the flour paste and deep fried until well done.

A.The cooked lotus root with wild pepper powder（salt and pepper）
B.Heat up with a cup of water in the pot and add in sugar,cooked until its color seem yellow then add in vinegar ,soy sauce and starchy,cook until it is been sauce.Pour sauce on the cooked lotus root and add in some sesame seeds.

Attention:
Fried-low heat, the process must be to prevent outside the paste inside the meat does not mature