Remove the skin from the fresh lotus root tip with a skin scraper and cut it into thin slices with uniform thickness, not too thick or too thin, about 1cm. Too thick is not easy to taste, and too thin is easy to break. After cutting, soak in white vinegar water to prevent oxidation and discoloration of lotus root slices.
Put a proper amount of water into the pot and boil it (be careful not to use an iron pot, it is easy to discolor the lotus root slices), drop a few drops of white vinegar, remove the lotus root slices from the water, and blanch them in a boiling pot. Don't take too long, or the lotus root slices will lose their crisp taste. Just put them in and make them transparent. Take them out and put them in a clear water basin with a few drops of white vinegar.
3 cloves of garlic peeled, washed and chopped into garlic for later use.
Mix a cold sauce, prepare a clean small bowl, add 2 tablespoons of white vinegar, 3 tablespoons of white sugar and 1 tablespoon of edible salt, and mix well.
Now fry a little pepper oil, heat the wok, pour in a proper amount of cooking oil, add some pepper, heat it slowly with low fire, and fry the pepper until fragrant, but don't fry it.
Take out the lotus root slices, control the moisture, put them in a clean basin, pour the mixed cold sauce on them, then put the garlic on the lotus root slices, and pour the hot and fried pepper oil on the garlic while it is hot. With a "sting", the smell of garlic immediately spreads, and people can't help but want to put a piece in their mouth at once.
Cold lotus root slices, this pepper oil can not be less, poured with a "thorn", immediately fragrant.