Raw material: 1 section of white lotus root.

Ingredients: 8 dried chili peppers, 1 small section of green onion, 1 slice of ginger, 2 tablespoons of rice vinegar, 1 tablespoon of sugar, salt to taste.

Preparation:

1. Wash the lotus root and shave the skin, chop the green onion and ginger.

2. First slice the lotus root and then cut two knives into slightly wider strips.

3. Put the cut lotus root slices in water and rinse until the water is clear, wash off the surface of the starch and then drain.

Practice:

1. Small fire, oil heat into the dried chili, stir-fry until the chili pepper color darkens, there is a spicy release and then into the green onions, ginger stir-fry flavor.

2. Add lotus root slices, turn up the heat, stir-fry a few times and add rice vinegar, sugar, salt and stir-fry evenly.

3. Stir-fry until the lotus root slices slightly discolored, feel a little crystal clear look when cooked, turn off the fire can be served.