Seasonings
400 g (about 14 oz) old white lotus root, 75 g (about 1/3 cup) glutinous rice, 50 g (about 1/4 cup) lotus seeds (soaked), 25 g (about 2 tablespoons) candied dates, 25 g (about 1 large) egg, 5 g (about 1 teaspoon) candied plum shreds, 5 g (about 1 teaspoon) candied kumquat, water as needed.
Seasonings
500 g (about 1 lb) lard (30 g will be absorbed), 50 g sugar, 20 g honey, 15 g cornstarch, 1 g salt.
Instructions
1. Rinse the glutinous rice until clean, then soak it in warm water at 60°C (140°F) for 20 minutes. Wash the lotus root, trim off both ends, leaving one end with the holes intact. Stuff the glutinous rice into the holes from the other end (do not pack too tightly), then tap the opening closed with the back of a knife. Steam the stuffed lotus root until completely tender, remove, peel off the skin, and cut lengthwise into pieces 6 cm wide and 1.5 cm thick (about 2.5 inches by ½ inch).
2. Beat the eggs with dry starch to make a batter, coat the lotus root pieces in the batter, then evenly dust them with dry starch. Use a rolling pin to repeatedly pound the lotus root until the slices become fluffy and tender. Heat a wok or pan with lard over medium-high heat until it reaches 350°F (180°C), then fry the lotus root slices one by one until light golden brown. Remove and drain, then cut crosswise into long strips.
3. Take a bowl, grease it with lard, then arrange shredded candied green plums, shredded candied kumquat, shredded candied dates, and lotus seeds in the bottom of the bowl, layer the lotus root strips on top, add white sugar and lard, steam for 15 minutes, remove, and invert onto a plate.
4. Heat a wok over high heat, pour the reserved pan juices into the wok, add some water, sugar, and honey, bring to a boil, then thicken with a cornstarch slurry, pour over the lotus root slices, and serve. This dish features tender, soft lotus root slices with a sweet yet not cloying flavor.