1. Take 2 tablespoons of sugar and 3 tablespoons of vinegar. If it is sour, take 3 tablespoons of sugar or 1 tablespoon of fresh essence. Add 3 tbsp water consumption 1 tbsp oil. The size of a spoon is the size of a soup spoon. Stir well and set aside. 2. Cut chopped green onion and garlic. 3. Slice the lotus root and blanch for two minutes. Cook sliced lotus root and blanch for 2 minutes. This dish can be crispy or blanched for 3 minutes to achieve a little noodles. 4. Burn the oil pan until it smokes. 5. Stir-fry onions, ginger and garlic. 6. Stir-fry the lotus root slices for a few times to make them fragrant. 7. Pour in the juice. Juice doesn't mean it's all in. Can be poured according to the number of lotus root slices. Stir-fry until the juice is thick. Note: 1. Why is it sticky without starch in the last step? Because lotus root contains lotus root starch. 2. I saw many people asking: Don't you need salt? You can put salt, depending on the number of your dishes, you can put salt appropriately. If there are many dishes, put more salt and taste the salt before going out.