Vinegar lotus root slices

Overview

Eating lotus root is not ‘ugly’ and crispy ~

Peel and wash the tender lotus roots, and soak the black fungus in warm water.
Cut the lotus root into thin slices, rinse with water to remove starch and control water.
Slightly cut the soaked fungus into large florets, smash a few heads of garlic, and cut green and red peppers into pieces.
Heat the pot, pour an appropriate amount of oil, add the chopped garlic, and then add the lotus root slices.
Stir-fry the lotus root slices, add the fungus, pour in a little white vinegar, add a pinch of sugar, an appropriate amount of salt, and continue to stir-fry.
Stir-fry the lotus root slices and fungus until almost cooked, add green and red chili peppers, a little chicken essence, adjust the salinity according to personal taste, and remove from the pan.
Crispy lotus root slices, slightly sour taste, very refreshing to eat.