1, lotus root slices are cut to about 1cm, and then soaked in white vinegar water to prevent oxidation and discoloration of lotus root slices.

2, put the right amount of water in the pot to boil, drop a few drops of white vinegar, put the lotus root slices into the boiling water pot and blanch again, not for too long.

3. After taking it out, put it into a clear water basin and add a few drops of white vinegar. Peel, wash and chop 3 cloves of garlic into garlic paste for later use.

4. Mix 2 tbsps of white vinegar, 3 tbsps of sugar and 1 tbsps of edible salt and stir them into cold sauce.

5, stir-fry pepper oil, slowly heat on low heat, stir-fry pepper.

6. Take out the lotus root slices to control the moisture, pour the prepared cold sauce on them, then put the garlic on the lotus root slices, and pour the Chili oil on the garlic while it is hot.