(1) Wash the lotus root, scrape the surface with a knife, obliquely cut the lotus root into sections, rinse it with water, and then soak it for later use; (2) Peel garlic and cut into powder, and chop red pepper.

(3) Heat oil in the pot, add minced garlic and dried Chili and stir fry.

(4) Turn on the fire, control the moisture of lotus root and pour it into the pot to stir fry.

5] Pour a little sugar into the pot, pour a spoonful of white vinegar, add refined salt to taste, and stir fry quickly until the lotus root is cooked.

2. Exercise 2:

(1) Cut off the top of the lotus root and cut it into small pieces.

⑵ Green pepper and red pepper are only used for color matching, and they can be shredded at will. There is 1 millet pepper, which is very spicy. Add whatever is spicy and chop it up.

(3) Heat oil, saute minced ginger and garlic, add all kinds of peppers, stir-fry the lotus root tip for a while, and add a little mature vinegar and a spoonful of salt.

3. Exercise 3:

(1) Wash the top of lotus root and cut it into small pieces. Cut it evenly, not too big, so it will taste better when fried.

Chop pepper, chopped green onion and garlic. Put the millet pepper into a bowl (according to your own taste, add pepper and millet pepper, and put the water of millet pepper together. If the taste is heavy, you can put all garlic or half. )

⑵ Drain the oil, heat the oil, add the pepper and garlic and saute.

(3) Add the lotus root clip, stir fry for a while, add the millet pepper (rice pepper water) and adjust the amount according to your own taste. Stir-fry for a while, add some sugar or oyster sauce to freshen up, and add some salt. Don't put too much salt because the millet pepper is salty. Stir-fry and smoke. Stir-fry for a while, add chicken essence and chopped green onion before cooking.

(4) Put chicken essence and chopped green onion before cooking.