Prepare ingredients: lotus root, green pepper, red pepper, salt, white vinegar and cooking oil.

Prepare a section of lotus root, preferably sealed at both ends, otherwise there will be a gap, which will be oxidized to black. And if you want to eat crispy lotus root, you'd better prepare 9-hole lotus root. If not, it won't be crisp.

Wash the lotus root, cut off both ends, remove the skin of the lotus root, and then slice it quickly, with quick hands. In addition, don't use an iron knife for the kitchen knife, otherwise it will change color when cutting.

Wash the cut lotus root once, and then soak it in clear water for ten minutes. This is to remove the starch on the surface of lotus root and ensure that the fried lotus root is fresher.

Add a proper amount of water to the pot, bring it to a boil with high fire, pour in a tablespoon of white vinegar, then pour the lotus root slices into the pot and cook for half a minute with high fire.

When the time is up, remove the lotus root slices and quickly put them in ice water. Remove and control the water for later use.

After the wok is preheated, add cooking oil, heat it, pour the chopped green and red peppers into the wok, stir-fry for ten seconds, then pour the lotus root slices, and stir-fry for twenty seconds.

Finally, sprinkle a proper amount of salt, add a little hot water, stir fry evenly and serve.

There is no difficulty in frying lotus root slices, but if you want to ensure the color and crispness of lotus root, then when frying, the whole process must be lit, and the hand speed must be fast. Don't put the salt at the beginning, put it after the lotus root is fried, which can also prevent the lotus root from turning black.

Before frying lotus root slices, blanch them in a pot and add white vinegar to the water. By doing this trick, the lotus root slices will not change color and turn black. Doing this step has two advantages. First, when the lotus root slices are cooked, the frying time can be shortened, and they can be fried on high fire. If you fry directly, stir-fry in the pot constantly, which will make the lotus root slices particularly easy to change color and turn black. The other is to add white vinegar when cooking, which can make lotus root slices more crisp and taste better.