Ingredients: 1 section of lotus root, custard powder, corn starch, salt, chicken essence, green onion, ginger, garlic, peppercorns, dried chili peppers, vegetable oil, sesame seeds.

Practice:

1, lotus root washed and peeled, cut long thin strips, wash the starch on the lotus root strips with water, and then prepare a larger container to soak the lotus root strips in water with a few drops of white vinegar for spare.

2, onion and ginger and dried red pepper shredded, garlic patted loose.

3. Drain the lotus root strips and sprinkle them evenly with half of the cornstarch and custard mixture, so that there is a thin layer of powder on each strip.

4, frying pan pour oil, fifty percent of the heat under the lotus root strips fried, drain the oil, and wait for the oil temperature to rise to seventy-eight percent of the heat to fry the lotus root strips once again, fried until the lotus root strips dry was golden brown out.

5, frying pan to stay the bottom of the oil, first burst incense dried chili peppers and peppercorns, and then into the green onions, ginger and garlic stir fry, into the fried lotus root strips and salt and stir fry, and then into the chicken and sesame stir fry for 2 minutes.