Steps

Raw materials

root (moderate)

Lean meat (a piece)

Dried chili pepper a few

Garlic a few cloves

Starch moderate

Salt moderate

Oil moderate

Methods

1

Shredded meat, shredded root cut into cubes and spare, chopped into sections, cut into pieces, garlic and spare. >Dice the meat, shred the lotus root and set aside, cut the chili pepper into segments, and dice the garlic and set aside. To the diced meat coated with salt and moderate starch (starch is not too tender too much).

2

Heat the pan, add oil to the pan (can be a little more), the oil five or six percent hot (you can use your hand over the top to feel the temperature of the frying pan, slightly hot can be) can be added to the garlic and chili.

3

When the chili turns dark red, pour in the diced meat and stir-fry quickly

4

When the meat starts to change color, pour in the diced lotus root and stir-fry

5

Pour in the diced lotus root and stir-fry for 1 to 2 minutes (the lotus root is relatively easy to cook), add salt and stir-fry evenly to remove from the pan.

Note

There should not be too much starch on the meat.

The oil can not be too little, or the meat will be older.