Select tender, yellowish lotus root with smooth skin, slice and immerse in water with white vinegar for 10 minutes to prevent blackening. Heat a wok, sauté the garlic and ginger, then add the lotus root slices and stir-fry. Season with salt and chicken broth and cook, stirring to coat the slices evenly. Add a small amount of water, cover the pan and bring to a simmer, then open the lid to reduce the sauce. This method of fried lotus root slices crisp and tasty, color and lustre white not black.