Green pepper and lotus root slices

Overview

In one word, I just like it, hee hee hee

Cut the lotus root into thin slices and soak it in water to prevent the white and tender lotus root from oxidizing and discoloring.
Slice the green pepper and smash the garlic cloves and set aside (anyone with OCD want to turn my picture around, quack quack).
Starch, vinegar, light soy sauce, cold water, mix well and set aside.
Add oil, and when it is slightly hot, you can add green peppers and garlic cloves. When the aroma comes out, you can add lotus roots. Stir-fry and stir-fry. Don't forget the salt, not more or less. Just drop it appropriately.
Pour in the prepared soup and stir-fry, then wipe your saliva and start the pot.