Lotus root section 2

Onions 1/4

Ginger 1 small pieces

Garlic 5 cloves

Pepper 1 hachi

8 dried red peppers

Octagonal 1

3 tablespoons rice vinegar (45 ml)

2 tablespoons soy sauce (30 ml)

30 grams of sugar

Salt 3g

Clear water (45 ml)

Monosodium glutamate 1g

Sweet and sour taste

Frying technology

It takes ten minutes.

Simple difficulties

Steps of sweet and sour spicy lotus root slices

1

Peel and wash the lotus root, cut it into 3 mm thick pieces, soak it in clear water and add a few drops of white vinegar to prevent the lotus root from oxidation and blackening.

2

Pour clear water into the pot, bring it to a boil, blanch the lotus root slices for 30 seconds, remove and soak them in clear water.

three

Peel and slice ginger, peel and pat garlic, and cut onion into sections for later use.

four

Saute seasoning, pepper, star anise, dried red pepper.

five

Make a bowl of seasoning juice, rice vinegar, soy sauce, sugar, salt and water in proportion.

six

Heat the oil in the pot with a big fire. When the oil is 50% hot, add ginger, garlic and onion and stir-fry until fragrant.

seven

Then add pepper, dried pepper and star anise, and continue to stir fry until the fragrance of spices floats out, about half a minute.

eight

Take out the lotus root slices, drain the water, pour them into the pot and stir fry a few times.

nine

Pour in the mixed seasoning juice.

10

Stir-fry for 2 minutes until the soup thickens and can be wrapped in lotus root slices. Put some monosodium glutamate before cooking, it tastes better.