Sweet, lotus root is less fleshy, not greasy.
The lotus roots dig holes, cut large pieces, about 3 cm wide, and use a knife to dig (very laborious, so I feel quite idle...)
The meat is chopped, and the lotus root core dug out is also chopped. Add a little bit of potato powder and mix well.
Put the trap into the hollowed lotus root.
Steam on the pan for about 15 minutes. Time is self-sufficient, just cooked.