1, diced half a catty of lotus root tip, about 20 pickled peppers, two tablespoons of salt water juice, four chopped onions, a small piece of old ginger, and sliced both cloves of garlic. Add a teaspoon of white sugar, a proper amount of monosodium glutamate and a proper amount of salt to purified water (after adding water, the juice should be soaked in lotus root) and put it in a bowl filled with pickled peppers for later use.

2. Add water to the pot and bring it to a boil. Pour in diced lotus root and boil for five or six minutes.

3. Drain the water from the pan and let it cool.

4. Pour the tip of the lotus root into a pickled pepper bowl and seal it. Put some raw pepper (dried pepper is also acceptable) and put it in the refrigerator.

5. Take it out the next day, remove the pepper, ginger, garlic and onion, and serve it.