Wash and peel the lotus root, cut into thin slices, rinse with water twice, soak for spare.
Prepare a basin of ice water, this step is very important, because after the smashed bracts are over ice, not only the color is white, but also more refreshing, taste better.
Put the bracts in boiling water, simmer until cooked, remove them, put them in ice water for 10 minutes, remove and drain the water.
Heat the pan, pour a little cooking oil, sauté the dried chili, and pour the oil and dried chili into the mixing bowl. Add garlic, coriander, soy sauce, white vinegar, and finally add the scallions, stir well and serve the plate, then sprinkle with a little sesame oil.
After putting it in the refrigerator, the effect is better!