The first thing is to prepare the ingredients, here we need a section of lotus root. There is soy sauce, white vinegar, sugar, chicken essence, salt, green onion, starch. All of these things are just in moderation. Like some seasoning is mainly according to their own taste to decide how much it is. Then the selected lotus root cut off the two heads peeled and washed, waiting for our processing.
The first step is to cut it into thin slices. My friends have asked me before how to pick lotus root. According to my personal experience, is not to buy those who look very clean white. Sometimes we can pick up a little smell, if some so kind of acidic flavor then this is not recommended to choose it. Then there is to pick up and touch the feel of it, if the feel is very smooth and tender, in fact, this is not very good. Of course, not those particularly bumpy incomplete is good, mainly to see its shape is full.
Then the thinly sliced lotus root is poured into the pot of boiling water, and then the section of the raw. After breaking the raw fish out of the old way to wash with cool water, and then remove the excess water, ready for the next step. In fact, its starch content is relatively low, there are times after cutting without deliberately in the water soak.
Then we can grab another empty bowl. Put one spoon of soy sauce, two spoons of white vinegar, three spoons of sugar, one spoon of chicken essence salt according to personal taste. It is to blend them together completely. There are actually many types of vinegar, so if you prefer aged vinegar, you can use it instead.
Pour a small amount of oil inside the frying pan. When it heats up, we pour in the lotus root slices and stir-fry them. Wait until the material inside is a little yellowish, in fact, it is when its periphery is a little browned. We'll pour the sweet and sour sauce that we just prepared in it. And then properly stirred a little.
After dissolving the starch, then pour it into the pot. In fact, when we pour the soup inside, we suggest that we try to be along the edge of the pot to the inside, so that it will not destroy the color of the ingredients above. This time we actually almost have to be almost good. If you feel that the flavor is not very strong, you can properly add some more ingredients to the inside. Then feel almost when you can turn the fire to the maximum for the collection of juice.
You can cut in some chopped green onion or cilantro when you feel the soup is almost ready. I only put in some green onions because I ran out of Hunan vegetables at home when I was making it. In this I chose the leafy part because the color will bring some visual enjoyment. Turn it a little bit, and when you think it's ready, we can take it out of the pot.
Put it on the plate so that we have a delicious sweet and sour lotus root slices are ready. If you like to have a soupy dish, then we can keep some of it in the broth. In this way, if you feel that the flavor of the main ingredients on top of the larger, you can slightly dip again in the soup, then it will be more delicious.