2. After boiling water, scald the fresh lotus root in the water. Never cook it, or the lotus root slices will lose their crisp taste and become soft.

3. Take it out and drain it to dry. Mix the soy sauce, vinegar, Chili oil (burn the oil and then pour it on the Chili powder), pepper powder (a little is enough), salt, chicken essence, Jiang Mo, minced garlic and minced shallots together, sprinkle it on the lotus root slices, cover it, shake it up and down, and marinate it for half an hour.