Two sections of lotus root, 2 red peppers, and a few chives. When making salad or stir-frying lotus root slices, you should buy the lotus root tip, which is the top section of the whole lotus root section, because the first section of lotus root is the latest to grow and tastes crispy and without residue. If it is lotus root stewed in soup, you can choose the lotus root from the following sections.

Peel the lotus root and cut into thin slices. Run it through cold water, stir-fry in boiling water for 1 minute and take it out immediately.

Cut the ginger into shreds, cut the chives into small sections, and cut the red pepper into sections.

Put the lotus root slices in a small basin first, add a spoonful of salt and stir it a few times to let the salt evenly adhere to the lotus root slices, then put it on a plate, sprinkle onion, ginger and red pepper on the lotus root slices .

Pour oil into a cold pan and sauté the Sichuan peppercorns over low heat until fragrant. A dozen or so Sichuan peppercorns are enough. Slowly heat for 2-3 minutes until the aroma of Sichuan peppercorns slowly emerges.

Take out the peppercorns and throw them away, and pour hot oil on the lotus root slices.