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1
Soak the glutinous rice in cold water for 4 hours. Drain thoroughly. Combine the drained rice with the seasoned pork mince, mixing until the mass is cohesive. The mixture should hold its shape when pressed into a channel. This is done when the rice is fully hydrated and the mince binds it without slackness.
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2
Clean the lotus root sections and clear each channel fully. Pack the rice-pork mixture firmly into every channel, using a chopstick or skewer to press it to the far end without gaps. This is the step where the dish lives or dies: any air pocket or loose fill will leave raw rice at the centre, and no frying time can correct an inadequately packed channel. The stuffed section is ready when pressing the cut face meets uniform, even resistance throughout.
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3
Whisk the eggs and flour together, adding cold water gradually until a thin, smooth batter forms. It should coat a finger lightly and run off cleanly — not pool or rope. A batter that holds too much body is set aside and thinned further.
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4
Heat the oil to 170 °C. Coat the stuffed lotus root sections evenly in batter — a single light pass — and lower them carefully into the oil. Fry until the exterior is golden and the batter has set to a dry, audible crispness when tapped. The internal temperature of the filling must reach 75 °C. The lotus is done when a skewer passes through the body with no resistance and the surface is uniformly golden.
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5
Remove and drain briefly. Slice each section into cross-sections of approximately 1.5 cm, revealing the filled channels. The cut face should show clean rings of lotus with the rice-pork filling fully set, with no raw or grey centre.
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6
Combine the minced garlic, Shanxi vinegar, and sesame oil to form the dipping sauce. Serve the sliced lotus root immediately alongside. The batter should audibly crunch on the first bite.