Ingredients:

One and a half pounds of lotus root, seven or eight dried red peppers, about thirty peppercorns, one garlic, a small piece of ginger (about 10 grams), green onions Half a liang, appropriate amount of MSG, two tablespoons of soy sauce, one tablespoon of vinegar, appropriate amount of sugar, appropriate amount of salt, water soybean powder.

Method:

1. Wash and slice the lotus root; mix soy sauce, vinegar, sugar, monosodium glutamate, and water soybean powder into gravy and set aside; cut dry red pepper into sections and add garlic , slice old ginger, and cut green onions into sections. [Gourmet China]

2. Put the wok on high heat, add cooked oil and heat it until it is 70% hot. Add in dried red pepper segments, Sichuan peppercorns, garlic and old ginger and fry until brownish red. Pour in the lotus root. Add salt and stir-fry for about a minute. Add water (it's better if you add bone soup or broth) to cover the lotus roots by about two fists. Bring to a boil, then reduce to medium heat and cook until soft and glutinous (there should be a small amount of soup in the pot at this time), then pour it in and set aside. of gravy, shovel evenly, add green onions, and serve.