Burn a pot of boiling water, put a spoonful of salt in the water, three or four pieces of ginger, a few peppercorns, when the water boils under the washed and cut lotus root ribbons, and when the water boils again immediately turn off the heat. Fish out the lotus root and let it cool and drain. Water and oil-free pot into the soaking wild pepper, add salt water, lotus root, millet chili, garlic, ginger, pepper, rock sugar and not over the lotus root pure water, and finally put a small amount of high white wine, stir well, refrigerated storage can be.

Step 1: Boil a pot of boiling water, put a spoonful of salt in the water, three or four slices of ginger, a little pepper, when the water boils under the clean and cut lotus root ribbons, and then turn off the fire immediately when the water boils again.

Step 2: Fish out the lotus root to cool and drain.

Step 3: Put the pickled peppers in a pot without water or oil, add the cooled salted water, add the lotus root, millet chili, garlic, ginger, peppercorns, rock sugar, and then add purified water that does not go over the lotus root, or cold white water, and finally add a small amount of high white wine, and stir well.

Step 4: Finally, put it into a sealed jar without water or oil and keep it refrigerated.