Steps:

1. Cut the white chives and leaves into fine pieces, cut the ginger into small slices, peel the lotus root and cut into thin slices;

2. Add the lotus root. Soak in water with white vinegar for 5 minutes to avoid discoloration; after the oil in the pot is hot, add green onion and ginger slices and stir-fry until fragrant;

3. Pour the lotus root slices into the pot and stir-fry; Add water and slowly pour in

4. Stir-fry until the lotus root slices are somewhat translucent. If not solid, sprinkle in salt and stir-fry evenly;

5. Sprinkle in green onion leaves before serving. Mix well at the end.

Tips: When eating lotus root, people often remove the lotus root joints. In fact, lotus root joints are an excellent hemostatic medicine. They are sweet, astringent, and neutral in nature. They are rich in tannins and asparagine. They are specially used to treat various types of bleeding, such as hematemesis, hemoptysis, hematuria, hematochezia, and uterine bleeding. .