Ingredients: 350g lotus root seasoning: 3g salt, 5g white vinegar, 3g white sugar, 5g ginger, 0g pepper 10g (red, sharp and dry), 5g sesame oil and 2g monosodium glutamate. Practice: 1. Wash fresh lotus root and peel it with bamboo chopsticks. 2. Peel and cut ginger; 3. Wash the dried peppers and cut them into filaments; 4. Put the refined salt, white vinegar, sugar, sesame oil, Jiang Mo and shredded pepper into a bowl and mix into a sauce; 5. Blanch the lotus root slices in a boiling water pot until they are broken, take them out, turn them evenly in the sauce, cover them tightly, stew for a while, and pour them into a plate.