Lotus root 1 segment

2 shallots

3 grams of salt

Peppers (one for each color) 3.

Practice?

1. Wash lotus root, slice first and then shred. Shred green pepper or red pepper, or yellow pepper, not too fine. Put lotus root in cold water to prevent discoloration and wash off starch.

2. Put oil in a hot pot, add lotus root, stir fry with oil, and then add chopped pepper to continue stir fry.

3. Add stock and stew for 1 min. The time should not be too long, so as not to affect the crispness of lotus root strips.

4. add salt, chicken essence and chopped green onion, stir fry a little, and you can go out.