First, choose lotus root. We don't want to choose those that are too thick, because ordinary lotus roots are thicker and longer, and there are a lot of silk in them, so they are not very crisp to eat. We should choose those that are bright, shiny, thin and crisp to eat.

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Then wash the selected lotus root with clear water and peel it, and then prepare to change the lotus root into long strips and slice them together. If you want to make a dish, it is usually enough to cut two lotus roots.

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Then add some water to the pot and prepare to blanch the sliced lotus root. After the water boils, put the lotus root into the pot, stir it gently with a spoon, scald it slightly, cut it off, blanch it for about one minute, and take it out.

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Then put the blanched lotus root in cold water to make it brittle, then filter out the cooled water with a colander, drain the water and put it into the pot. Next, add a spoonful of Weidamei soy sauce to refresh, a spoonful of half vinegar, and the most unique thing is to add a little sesame juice, monosodium glutamate and some sugar to refresh. Add a little salt, add some minced garlic and stir well with a spoon.

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Finally, take out the mixed lotus root, cut some onion shreds, put some dried peppers, and then pour the burned oil into the mixed mixture and you're done.