1. Blanch lotus root for fried lotus root.

2. Soak lotus root slices. Rinse the raw lotus root with water, peel and slice it, put it into a bowl with water, and add four or five drops of white vinegar. This will prevent the fried lotus root slices from turning black. Just wait for about ten minutes, then drain the water from the lotus root slices and rinse them again with clean water.

3. Blanch the lotus root slices. Boil the water in the pot, put the lotus root slices that have just been soaked in vinegar into the pot and blanch them. You only need to do it once. Then take out the blanched lotus root slices with a slotted spoon and put them into cold water to cool. That’s it.

4. Fried lotus root slices. Cut the meat into shreds, cut the red pepper and leeks into sections, pour a small amount of cooking oil into the pot, wrap the shredded meat in some starch and fry it until cooked, add the chopped onions, ginger and garlic, and add some thirteen spices. Add a small amount of soy sauce and oil and stir-fry evenly, add lotus root slices and leeks, add two spoons of salt and one spoon of MSG, add the cut chili segments, stir-fry evenly and serve.