1. Peel the lotus root and slice it (when slicing, be careful to cut it diagonally, which can increase its changing area and help enhance the flavor). The slices should not be too thick or too thin. , the thickness should be controlled at about the thickness of a coin, and the cabbage should be cut into leaves one by one. The garlic is also cut into thin slices, the ginger is cut into shreds, and the dried chilies are cut into tubes.

2. Turn on low heat, pour oil into the pot and preheat. When the oil is slightly warm, add Sichuan peppercorns so that the flavor of Sichuan peppercorns can be immersed in the oil.

3. When the oil heats up, add dried chili peppers, garlic slices, and shredded ginger, and continue to stir-fry until the aroma of garlic and ginger can be smelled.

4. Add the sliced ??lotus root slices, stir-fry thoroughly, change the low heat to medium heat, and ensure that each lotus root slice is coated with oil, so as to ensure that the lotus root slices are fully heated, stir-fry About two minutes, remember not to take too long. Stir-frying the lotus root slices will taste the crispness of the lotus root slices. If it takes too long, it will become soft and lose its taste.

5. Add the washed cabbage and continue to stir-fry until the cabbage is mixed with garlic, pepper, shredded ginger and lotus root slices to ensure that the flavor can penetrate into the leaves.

6. Wait until the cabbage leaves begin to become soft, then change the heat from medium to low, add an appropriate amount of salt (depending on your personal eating habits), and continue to stir-fry a few times to ensure that the salt is fully cooked. Into the dish.

7. Turn off the heat, remove from the pot, and serve on a plate. You can add raw chili flakes as a garnish according to your preference.