Crispy Lotus Root

1. Peel the skin of a section of lotus root, cut into even thin slices.

2. A few small onions, cut into scallions; a few garlic, patted and cut into garlic; a piece of ginger, cut into ginger; a few small peppers, cut into rings spare.

3. Boil water in the pot, after the water boils add 5 grams of white vinegar, white vinegar can prevent the lotus root oxidation black. Pour into the cut lotus root, blanch for about 2 minutes, lotus root after the break of life, pour out, rinse with water, water control standby.

4. pot of boiling oil, burning oil time, we give the lotus root hanging a little paste: pot sprinkled with a moderate amount of starch, upside down pot mixing well so that the starch coated with the surface of the lotus root, starch can make the lotus root taste more crisp, not easy to soften.

5. When the oil is about 5 degrees Celsius and the oil is close to smoking, put the starch-coated lotus roots into the pot one by one to prevent the lotus roots from sticking. Keep the heat on medium-low and fry for 2 minutes to crisp the lotus root and pour out the oil.

6. Leave the oil in the pan, and when the oil is hot, sprinkle in a handful of green peppercorns to burst the flavor, then pour in the small ingredients and stir-fry to create a spicy flavor.

7. Then the fried lotus root into the pot, upside down, stir fry evenly, then add salt 2 grams, a little sugar, 1 gram of chicken powder, 1 gram of pepper, seasoning, pour into the chopped green onions, drizzle a little bit of oil, stir fry a few times can be out of the pot on the plate.