1, we fry lotus root slices, the two most important points is to make the lotus root slices sweet and crispy, not black, so we deal with the lotus root slices when we have to add some white vinegar to let it soak for a period of time, but also pay attention to the fried lotus root slices before you must blanch the slices of lotus root so that you can make out of eating it will be crunchy, sweet taste.

2, raw materials: lotus root, white vinegar, pork, chives, scallions, ginger, garlic, thirteen spices, soy sauce, oil, red pepper, salt, cooking oil, monosodium glutamate, starch.

3, soaked lotus root slices. Raw lotus root rinsed with water, peeled and sliced into a bowl filled with water, drip four or five drops of white vinegar, so that we can let us fry the lotus root slices do not blacken. Probably wait a little more than ten minutes can be, and then pour out the water in the lotus root slices, and then rinse with water.

4, lotus root slices blanching. Boil the water in the pot, just soak the lotus root slices with vinegar into the pot blanching, just simply over it, and then blanch the lotus root slices with a slotted spoon and put it into cool water to cool down.

5, fried lotus root slices. Meat shredded, red pepper and leek cut into sections, pour a small amount of cooking oil in the pot, the meat wrapped in some starch into the pot to stir-fry, put into the chopped green onions, ginger and garlic, add some thirteen spices, a small amount of soy sauce and oil and stir-fry evenly, put into the lotus root slices and leeks, add two spoons of salt and a spoonful of monosodium glutamate, put into the cut chili pepper section, stir-fry evenly can be out of the pot.