The preparation method of cold lotus root is as follows:

Use a spatula to remove the outer skin of the fresh lotus root tips and cut them into thin slices of even thickness, not too thick or too thin, about 1cm Okay, if it’s too thick it won’t taste good, if it’s too thin the lotus root slices will break easily. After cutting, soak in white vinegar water to prevent the lotus root slices from oxidizing and discoloring.

Put an appropriate amount of water into the pot and bring to a boil (be careful not to use an iron pot, as it can easily discolor the lotus root slices). Add a few drops of white vinegar, take the lotus root slices out of the water, and put them into the boiling water pot. Blanch it once. The time should not be too long, otherwise the lotus root slices will lose their crisp texture. Just put the lotus root slices in and they will turn transparent. Take them out and put them in a basin of clean water with a few drops of white vinegar.

Peel 3 cloves of garlic, wash and chop into minced garlic for later use.

To prepare a cold sauce, prepare a clean small bowl, add 2 tablespoons of white vinegar, 3 tablespoons of sugar, and 1 tablespoon of edible salt, mix well.

Now fry some Sichuan peppercorn oil, heat the wok, pour in an appropriate amount of cooking oil, add a few Sichuan peppercorns, heat slowly over low heat, fry the Sichuan peppercorns until fragrant, but do not burn them.

Take out the lotus root slices to drain them, put them in a clean basin, pour the prepared cold sauce over them, then put the minced garlic on the lotus root slices, heat the fried pepper oil and cook until fragrant. Heat is poured on the minced garlic, and with a "prick" sound, the aroma of garlic immediately spreads, making people want to pick a piece and put it in their mouth.

Cold lotus root slices, the pepper oil is indispensable, pour it on with a "tingling" sound, and the fragrance will immediately hit your nostrils.