1. Lotus root scallops bought back, existing large pot of water, wash the surface silt.

2. Then fished out, cut into small sections with a diagonal knife. Because the lotus root grows in the silt, lotus root holes often hide silt. Cut the lotus root strips into the water and then wash two times. Drain and set aside

3. Shred the red bell peppers and flatten the garlic cloves. (Because stir-frying the lotus root takes only two minutes, it is not recommended to cut the lotus root too early, but to prepare it 5 minutes before stir-frying)

4. Heat a pan with cold oil and deep-fry the garlic cloves until they are slightly charred. Add the garlic cloves and fry until lightly charred. Pour in the root vegetables and cook, stirring, for 30 seconds, then add the red bell pepper

5. Immediately add half a spatula of white vinegar, and continue to cook, stirring, for 30 seconds. (Keep the heat on during the stir-fry period. If it feels dry, sprinkle a few drops of boiling water on it during the stir-fry period)

6. Lastly, add a pinch of salt, chicken seasoning and sugar, and turn it over well to release the pan. Time must be controlled well, the lotus root can be fried crispy, sprinkle water should also pay attention to (do not give water, lotus root may dry wrinkled; give more, lotus root is not crispy, usually a spoonful of water, dry again)