The lotus root is scraped off the epidermis, rinsed with water, and then cut into thin water to prevent discoloration. The pepper is cut into filaments with scissors, and the ginger is crushed into pieces.
Place the chopped ginger and vinegar in the pot and mix well. The lotus root is boiled in boiling water for one minute and then directly into the pot with ginger vinegar. The hot lotus root is fully combined with the ginger, and the hot lotus root is easy to make ginger. The taste is more widely distributed
Place dried chili and pepper on the stirred lotus root, topped with 8-9 hot vegetable oil, and finally mix in salt and mix well.
When picking lotus roots, you should choose two closed ones so that there will be no mud in the holes of the lotus roots; The sliced lotus root is rinsed twice in clean water to remove some of the starch. The mixed lotus root will be more brittle when eaten; Try to cut the lotus roots thinner, cook for a shorter period of time, and taste more crisp. In order to make the lotus root whiter and more beautiful, you can use white vinegar. However, I personally like to brew vinegar, which is more natural than white vinegar.