2. Boil the water in the pot, pour the lotus root slices into the water and blanch them for about three minutes and take them out.

3. Take it out and immerse it in cold water.

4. Mince the garlic and chop the red and green chili peppers.

5. Remove the lotus root slices and put them into a container, add a little salt, MSG, a tablespoon of white vinegar, a tablespoon of sugar, mix well, and marinate for ten minutes.

6. Put the pickled lotus root slices into a plate.

7. Sprinkle minced garlic and chopped red and green chilies on top.

8. Put appropriate amount of oil in the pot, add pepper and fry until fragrant.

9. Take out the peppercorns and pour hot oil on the lotus root slices.

Tips

1. When choosing lotus root, choose one with a crisper texture.

2. If you do not blanch the lotus root slices immediately after cutting them, it is best to soak them in water to prevent discoloration. After blanching, you should also soak it in cold water, so that the lotus roots will be very crispy.