1. Method 1:

⑴ Wash the lotus root strips, scrape off the surface with a knife, cut the lotus root strips diagonally into sections, rinse them with water, and then soak them in water and set aside; ⑵ Put the garlic Peel and mince the red pepper.

⑶ Heat the oil in a pot, add minced garlic and dried red pepper rings and stir-fry until fragrant.

⑷Turn up the heat, drain the lotus roots into the pot and stir-fry.

⑸Pour a little sugar into the pot, pour in a small spoonful of white vinegar, add refined salt to taste, and stir-fry quickly over high heat until the lotus roots are cooked.

2. Method 2:

⑴ Remove the tip of the lotus root and cut into small oblique sections.

⑵ Green and red peppers are only used for color matching, as many as you like and cut into shreds. Start with 1 millet pepper, very spicy, add more if you like spicy food, chop finely.

⑶ Heat oil, sauté minced ginger and garlic until fragrant, add all kinds of chilies, add lotus root tips and stir-fry for a while, add a small amount of vinegar and a spoonful of salt.

3. Method 3:

⑴ Wash the lotus root tips and cut them into small pieces. The cuts should be even and not too big, so that they will be more flavorful when fried.

Cut the peppers, green onions, and garlic. Put the millet pepper in a bowl (put the chili and millet pepper according to your own taste, and put the water of the millet pepper together. If you have a strong taste, you can put all the garlic in, or half of it.)

⑵Put in the oil , wait until the oil is hot, add small peppers and garlic and sauté.

⑶Put in the lotus root clips, stir-fry for a while and add millet pepper (put the rice and pepper water together and adjust the amount according to your own taste.) Stir-fry for a while, add some sugar or oyster sauce to make it fresh, and add some salt. , since millet pepper has a salty taste, don’t put too much salt. Stir-fry and then add light soy sauce. Stir-fry for a while and then add chicken essence and chopped green onion before serving.

⑷Add chicken essence and chopped green onion before serving.