Ingredients: lotus root 1.

Accessories: 2 peppers, 5g ginger and 2 cloves garlic.

Steps:

1. Preparation: firstly, chop ginger and garlic, cut green pepper and red pepper with oblique knives, then wash the silt on the surface of lotus root slices, then peel and slice them and put them into clear water.

2. Pour 5g rice vinegar into clear water soaked in lotus root slices to prevent the lotus root slices from being oxidized and blackened.

3. Mix the sauce, take a new bowl, pour the delicious rice vinegar, oyster sauce and soy sauce into the bowl, and pour 20 grams of water and stir well.

4. Pour a proper amount of water into the pot and bring it to a boil. In order to make the lotus root slices look oily and shiny, pour some vegetable oil into them. After boiling, pour lotus root slices into the pot.

5. Blanch the water until the lotus root slices are removed and rinse quickly with cold water. Alternating cold and hot can make the taste of lotus root slices more crisp.

6. Take the pot again, pour a proper amount of cooking oil into the pot, heat the oil, then pour the minced garlic and Jiang Mo into the pot, and stir-fry it quickly to get the fragrance.

7. Continue to stir the lotus root slices evenly.

8. Evenly pour in the prepared sauce and pour in the green and red pepper rings.

9. Stir-fry until the pepper is broken and the soup is almost dry.