Sweet and sour lotus white is a traditional famous dish of Han nationality in Sichuan Province, belonging to Sichuan cuisine. Wash lotus cabbage and cut into small pieces; Heat the oil in the pan to 6% heat, add red pepper and stir-fry until fragrant, then add garlic and Jiang Mo. Stir-fry the lotus cabbage for two minutes, put it in a pot and stir-fry it quickly until all the broken leaves are evenly oiled. Sprinkle some water into the pot, cover it and stew for three minutes, and add some salt, sugar, soy sauce, vinegar and monosodium glutamate to taste.