1. Prepare materials.
2. Cut the celery core and red pepper into cubes.
3. Peel and dice lotus roots, soak them in water with white vinegar for later use.
4. Put a little oil in the pan, add lotus root and stir fry.
5. Add diced celery and stir well.
6. Add diced red pepper, season with salt and stir-fry.
7. After a little stir-fry, add the broth essence and turn off the heat.
8. Take out the pan and serve.
Tips:Put the sliced lotus root in white vinegar water to prevent discoloration.
