Lotus root, the main ingredient, Section 2

Seasoned wild pepper 1 bag

Practice of pickled pepper and lotus root slices

1. Peel the lotus root and wash it.

2. Slice lotus root

3. Boil the lotus root slices in water for a long time to keep the lotus root slices crisp.

4. Put the blanched lotus root slices into cold boiled water.

5. A bag of wild peppers, because there is a lot of soup, so there is no need to add pickled and white vinegar.

6. Mix lotus root slices with pepper, cover and marinate for about 3 days.