Youpo lotus root slices

Two sections of lotus root, 2 red peppers, and a few chives. When making salad or stir-frying lotus root slices, you should buy the lotus root tip, which is the top section of the whole lotus root section, because the first section of lotus root is the latest to grow and tastes crispy and without residue. If it is lotus root stewed in soup, you can choose the lotus root from the following sections.

Peel the lotus root and cut into thin slices. Run it through cold water and stir-fry in boiling water for 1 minute. Remove immediately. (If you want to eat it in the summer, you can put it in cold water after taking it out of the boiling water. If you want to eat it in the winter, I omitted this step)

Shred the ginger, cut the chives into small sections, and cut the red pepper into sections. (If you like a spicy taste, you can choose millet spicy. If you can't eat too spicy, you can choose long red peppers, which don't taste very spicy)

First put the lotus root slices in a small basin, add a spoonful of salt and stir it a few times to let the salt evenly adhere to the lotus root slices, then put it on a plate, sprinkle onion, ginger and red pepper on the lotus root slices.

Pour oil into a cold pot and sauté the Sichuan peppercorns over low heat until fragrant. A dozen or so Sichuan peppercorns are enough. Simmer over low heat for 2-3 minutes until the aroma of the Sichuan peppercorns slowly emerges.

Remove the peppercorns and throw them away. Pour hot oil on the lotus root slices.

Sichuan pepper oil has a numbing texture when used in mixed dishes. If you don’t like peppercorn oil, you can also burn some vegetable oil and pour it on, or add a spoonful of sesame oil.

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