Ingredients: lotus root 1 knots.

Accessories: 2 peppers, 5 grams of ginger, 2 cloves of garlic.

step:

1. Preparation: First chop the ginger and garlic, and cut the green and red peppers into oblique pieces. Then wash off the sediment on the surface of the lotus root slices, then peel off the skin and cut into thin slices and put them into clean water.

2. Pour 5 grams of rice vinegar into the water in which the lotus root slices are soaked. This can prevent the lotus root slices from being oxidized and turning black.

3. To prepare the sauce, take a new bowl. Pour in the delicious rice vinegar, oyster sauce, and light soy sauce. Pour in 20 grams of water and stir evenly.

4. Pour an appropriate amount of water into the pot and bring to a boil over high heat. In order to make the lotus root slices moist and shiny, pour in a little vegetable oil. After boiling, pour the lotus root slices into the pot.

5. Blanch the lotus root slices until they are raw, take them out, and quickly rinse them with cold water. Alternating hot and cold can make the lotus root slices crispier.

6. Heat the pot again, pour an appropriate amount of cooking oil into the pot, heat the oil, pour the minced garlic and ginger into the pot, and stir-fry quickly to release the aroma.

7. Continue to stir-fry the lotus root slices evenly.

8. Pour the prepared sauce evenly and add green and red pepper rings.

9. Stir-fry until the peppers are broken and the soup is almost dry, then put it on a plate and take it out of the pot.