Tools/raw materials: appropriate amount of oil, 1g salt, 5g chopped green onion, 3g minced ginger, 4g minced garlic, 15g oyster sauce, 10g tomato paste, 4g fresh soy sauce, 1g dark soy sauce, cooking wine 2 grams, 2 grams of white vinegar, 4 grams of sugar, 15 grams of water, 2 dried chili peppers, 2 grams of dried Sichuan peppercorns, 2 grams of sesame oil, and 1 grams of white pepper.

1. Peel and wash lotus root, then cut into cubes and set aside.

2. Add oyster sauce, tomato sauce, fresh soy sauce, dark soy sauce, white vinegar, sugar, cooking wine, white pepper, and water into a bowl, mix well and set aside.

3. Blanch the diced lotus root in boiling water for 2 minutes, take it out, soak it in cold water for a while, then drain and set aside.

4. Pour appropriate amount of oil into the wok and turn on medium heat.

5. Add dried Sichuan peppercorns and stir-fry over low heat until fragrant. Remove and remove.

6. Then add shredded chili pepper, minced garlic, minced ginger, and chopped green onion (put half of it) and stir-fry until fragrant.

7. Add the diced lotus root, add salt, and stir-fry over medium heat for about a minute.

8. Pour in the sauce from step 2.

9. Stir-fry over high heat until the sauce thickens. Turn off the heat. Add sesame oil and the remaining chopped green onions and stir-fry evenly.

10. Take it out of the pot and put it on a plate. The hot and sour diced lotus root is ready to be made.