Peel and slice lotus root. After the fungus is soaked, remove the roots and wash it. Remove the roots of auricularia auricula, personally feel that it tastes better, and you can leave a little root. Cut the onion and ginger into sections. Put cooking oil in the pot, stir-fry chives and ginger, pour in fungus and stir-fry a few times. The fungus must be cooked before eating, so stir-fry it in the pot first. Pour lotus root slices in about two or three minutes, stir fry together, and add half a spoonful of vinegar. This is to keep the lotus root crisp, so add less and don't be jealous. Stir-fry for a while, add a little soy sauce and stir well, then add a proper amount of salt and continue to stir well. Because of the lotus root powder, stir-fry the lotus root slices until they are a little sticky, and you can go out of the pot.