1.
Peel the lotus root, wash the green pepper, and remove the pedicle and seeds.
2.
Slice first, then shred.
3.
Shred green pepper.
4.
Heat salad oil to 7 layers.
5.
Add lotus root silk and stir well, add a little water, and be sure to reduce it.
6.
Pour the green pepper into the pot, cook until the green pepper is cooked thoroughly, keep the green pepper crisp and tender, add a little salt and stir fry evenly, and then take out the pot.