2. A few shallots, cut into chopped green onion; A few pieces of garlic, pat and cut into minced garlic; A slice of ginger, cut into Jiang Mo; A few millet peppers, cut into rings and set aside.
3. Boil water in the pot. Adding 5g of white vinegar after boiling water can prevent lotus root from oxidation and blackening. Pour in the chopped lotus root for about 2 minutes. After the lotus root is broken, pour it out, rinse it with clear water and control the water.
4. When the oil in the pot is burned out, we will hang the paste on the lotus root: sprinkle a proper amount of starch into the pot, stir the pot evenly and let the starch cover the surface of the lotus root. Starch can make lotus root taste more crisp and not easy to soften.
5. When the oil temperature rises to 50% and the oil level is close to smoking, put the lotus roots wrapped in starch into the pot one by one to prevent the lotus roots from sticking to the pot. Continue to fry on low heat for 2 minutes, fry the lotus root until it is crisp and deep, and pour out the oil control.
6. Leave the bottom oil in the pot. When the oil is hot, sprinkle a pinch of green pepper and saute until fragrant. Pour in small ingredients and stir-fry until spicy.
7. Then pour the fried lotus root into the pot, stir the pot evenly, add 2 grams of salt, a little sugar, chicken powder 1 g, pepper 1 g to taste, pour in chopped green onion, pour in a little oil, and stir fry for a few times.