1, lotus root peeled and washed, cut into thin slices 3 mm thick, chopped finger chili pepper;

2, lotus root slices boiled water in a pot to cook for half a minute, fish up;

3, add the appropriate amount of white rice vinegar, salt, sugar and mix well, add pickled peppers and mix well;

4, take the net pot and boil it hot, add the appropriate amount of Corn oil is hot, the hot oil poured on the pepper above the nourish a little;

5, pour into the lotus root slices and mix well, set the plate.