1. Ingredients: 2 knots of lotus root, ginger 1 piece, a little chives, a little medlar, an appropriate amount of starch, 3 tablespoons of white sugar, a little salt, an appropriate amount of white vinegar and an appropriate amount of edible oil.

Second, the practice of stir-frying lotus root slices:

1. First, prepare all the ingredients and soak the medlar in clear water. Remove both ends of the lotus root, then peel it, cut it into thin slices, put the cut lotus root slices in clean water, wash them first, and remove the starch, which will make the lotus root slices taste crisper. Then put it into the basin, add clean water without lotus root slices, add a little white vinegar and stir well, so as to prevent the lotus root slices from turning black and not looking good.

2. After cleaning the ginger, cut it into shredded ginger, which makes it easier to taste. Mix another sauce, add 3 tablespoons of white sugar, half a spoonful of salt, proper amount of white vinegar, starch 1 spoon, then add a little water and stir it evenly for later use.

3. Take a pot, put enough water in it, then add 1 spoon of white vinegar and 1 spoon of cooking oil. One purpose is to prevent the lotus root slices from oxidation and blackening, and the other is to prevent the loss of water and nutrients in the lotus root slices, which makes them more crisp and sweet to eat. After the water is boiled, pour the lotus root slices in, so that the boiled water can be taken out in half a minute.

4. Take a pot, put a proper amount of cooking oil in it, heat it, pour the shredded ginger in, and then pour in the blanched lotus root slices, continue to stir fry a few times, pour in the sauce, stir fry quickly and evenly, and collect the juice to get out of the pot. Don't fry lotus root slices for too long, so the taste will be crisp and refreshing. Just add Lycium barbarum and stir well before cooking.

5. Put it out of the pan and add some chopped green onion to make it look more beautiful.