Spicy lotus root

Overview

Spicy diced lotus root is stir-fried quickly, using peppercorns and Pixian bean paste. It is fresh, numb, spicy and fragrant and goes well with rice.

Prepare materials.
Cut off the two ends of the lotus root, scrape the skin, wash and cut into pieces, and chop green onions.
Add water to the pot and bring to a boil, blanch the lotus roots and let them cool.
Heat oil in a pan, add peppercorns and stir-fry until fragrant, take out.
Add Pixian bean paste and stir-fry until red oil is produced.
Add diced lotus root, stir-fry evenly, and season with chicken essence.
Take it out of the pan and sprinkle with green onions. It's spicy and delicious. It's great when mixed with rice.