1, the lotus cabbage peeled and sliced.

2, pot of boiling water into the lotus cabbage blanching about a minute or two, fish out of the cool water, and then soak in cool water standby.

3, cilantro and red pepper cut into small pieces, garlic cut into garlic.

4, drain the water of the lotus and cilantro together in a container, seasoned with soy sauce, balsamic vinegar, sugar, salt and chicken essence.

5: Put the minced garlic, dried chili peppers and sesame seeds into a small clean bowl.

6, the pot put the right amount of oil to 50 percent of the heat, put the peppercorns to squeeze out the flavor, then fish out and discard.

7, the hot oil poured over the bowl of minced garlic and red pepper to extract the flavor.

8, and then poured into the lotus dishes.

9, mix well.