2, the right amount of chicken essence.
3, choose fresh lotus root, choose long lotus root, its taste is more crisp and tender. Peel the lotus root and cut it into thin slices.
4. After the lotus root slices are cut, soak them in clear water to wash away the starch outside.
5. Boil the lotus root slices in boiling water for one minute, then put them in cold water, fish them in a drain basket, and drain the water for later use.
6. Clean green peppers and millet peppers and cut them into small pieces.
7. Cool the oil in a hot pan, add chopped green onion and green pepper slices and stir-fry for fragrance, then turn off the fire.
8. Pour the blanched lotus root slices, add appropriate amount of salt, vinegar and sugar, and stir well.
9. Finally, add a little chicken essence and stir-fry evenly, put it out of the pan and sprinkle some chopped green onion, and the crispy and delicious cold lotus root will be ready.