1, practice 1: fresh lotus root thinly sliced, over a bit of water; red bell peppers deseeded pat chopped; green onions cut scallions. Lotus root slices in boiling water for 1 minute to remove; over cold water to drain. Frying pan on the fire, put the oil heat to 70%; under the lotus root slices, red pepper diced, salt stir-fry for 2 minutes; under the MSG seasoning can be out of the pan on the plate, dripping sesame oil, sprinkled with green onions can be on the table.

2, practice two: 1. Lotus root peeled, sliced; black fungus soaked in water and add 1 tsp of cornstarch scrub after rinsing with water, tear into small dots; carrot peeled and cut flowers; green pepper deseeded and cut into chunks; lean cut strips of meat with oil, cornstarch scrub, pickle for 10 minutes. Heat the pan, put the oil, put in the lean meat on high heat and stir fry, add a little soy sauce, lean meat after browning and set aside. Put oil in the pan, pour in the carrots, stir-fry until soft, add black fungus, stir-fry a few times, add the lotus root slices, stir-fry, while stir-frying a little water, stir-fry until the lotus root slices broken, pour in the lean pork, put salt, sugar to taste, add green pepper, stir-fry evenly. Drizzle water starch, stir-fry until the juice can be collected dry.

3, practice three: 1. Lotus root peeled and washed, cut thin slices, net pot of boiling water under the lotus root boil for 5 minutes to pick up, boiled lotus root soaked in water. Green garlic cut head and tail separate, red pepper shredded, net pot put the right amount of oil under the garlic small fire incense, pour into the water soaked lotus root and red pepper, seasoned with the right amount of salt, chicken essence, white vinegar and a little sugar sprinkle the right amount of water and stir fry on high heat, and finally put the end of the garlic, out of the pot.