Cooking Steps

1. 

   Step1:Two sections of lotus root. Two red peppers. Some chives. You need to buy lotus root tip when you mix and fry lotus root slices. It's the top section of a whole section of lotus root. Because the first section of lotus root is the latest one. It tastes crisp without residue. If it's a stewed lotus root, you can choose the later sections.

2. 

   Step2:Peel the lotus root and cut it into thin slices. Stir fry it in boiling water for 1 minute and remove it immediately. (if it's eaten in summer, it's cold water after being fished out in boiling water. If it's eaten in winter, I'll omit this step.

3. 

   Step3:Sliced ginger. Sliced shallot. Sliced chili. (if you like spicy taste, you can choose spicy millet. If you can't eat too spicy, you can choose the long red pepper. The taste is not very spicy.

4. 

   Step4:First put the lotus root slices in a small basin. Add a spoon of salt and shake it a few times. Let the salt evenly attach to the lotus root slices. Then put it on the plate. Sprinkle the chives, ginger and red pepper on the lotus root slices.

5. 

   Step5:Pour in the oil in the cold pot. Stir fry the prickly ash in small heat. A dozen prickly ash is enough. Stir for 23 minutes. Slowly burst out the prickly ash flavor.

6. 

   Step6:Take out the pepper and throw it away. Pour the hot oil on the lotus root slices.

7. 

   Step7:The pepper oil is numb in taste. If you don't like pepper oil, you can also burn some vegetable oil and pour it on. Or put a spoon of sesame oil.