Main ingredient: lotus root

Accessories: green and red bell peppers, ginger, white onion, peppercorns, dried chili peppers, water starch

Seasonings: salt, sugar, vinegar, soy sauce, pepper, chicken powder, white vinegar, vegetable oil

Step 1:

Prepare a section of washed lotus root, peel the skin and cut it into diced pieces. Then cut a little green and red pepper flakes to add color to the dish. Chop ginger and white onion into cubes, put them in the same pot and add a few peppercorns as well as a few dried chili peppers.

Step 2:

Take a bowl and dish and mix the sweet and sour sauce. Add 2 grams of salt, 15 grams of sugar, 10 grams of vinegar, 10 grams of soy sauce, 1 gram of pepper, 2 grams of chicken powder, and then add an appropriate amount of cold water, mix well. To make this dish, the sweet and sour sauce must be mixed well in advance, so as to reduce the time for stir-frying the lotus root and fully retain the crunchy texture of the diced lotus root.

Step 3:

After all the ingredients are ready, we will blanch the lotus root. When blanching, put a little white vinegar and vegetable oil. White vinegar can prevent the lotus root oxidized black, vegetable oil can form a film on the surface of the lotus root to prevent the loss of nutrients. After the water boils, pour the lotus root and green and red peppers into the pot and blanch for about 2 minutes. When the lotus root is broken, pour it out and quickly rinse it with water for a few times so that it doesn't soften.

Step 4:

Burn oil in the pot, when the oil is hot, pour in green onions, ginger and other small ingredients and stir fry. After stir frying the spicy flavor, the lotus root and green and red peppers into the pot. Stir in the bowl of ingredients and add to the pan over high heat. Stir-fry for 30 seconds to flavor the lotus root and thicken the sauce. Finally, then hooked into a little water starch, so that the seasoning better adhere to the surface of the lotus root, and then evenly can be out of the pot on the plate.