1. First, prepare all the ingredients and soak Lycium barbarum in water. Remove the two ends of the lotus root, then peel it and cut it into thin slices. Put the cut lotus root slices in clean water, wash them first and remove the starch, which will make the lotus root slices more crisp to eat. Then put it into a pot, add water instead of lotus root slices, add a little white vinegar and stir well to avoid the lotus root slices turning black and ugly. 2. After washing the ginger, cut it into shredded ginger, which makes it easier to taste. Mix another portion of sauce, add 3 tablespoons of sugar, half a spoonful of salt, proper amount of white vinegar and 1 spoonful of starch to the bowl, and then add a little water and mix well for later use.
3. Take a pot, put enough water in it, and then add 1 tablespoon white vinegar and 1 tablespoon cooking oil. One purpose is to prevent the lotus root slices from oxidation and blackening, and the other purpose is to prevent the loss of water and nutrients in the lotus root slices, so that the lotus root slices are crisper and sweeter to eat. After the water is boiled, pour in the lotus root slices, so that the boiled water can be fished out in half a minute. 4. Take a pot, add a proper amount of cooking oil, heat it, pour in shredded ginger, then pour in blanched lotus root slices, continue to stir fry for a few times, pour in sauce, stir fry quickly and evenly, and collect the juice out of the pot. Don't fry the lotus root slices for too long, so the taste will be crisp and refreshing. Add Lycium barbarum and stir well before cooking. 5. Take out the pot and add some chopped green onion to make it look more beautiful.