做法： 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