1. Clean water, add the washed and dried chili and cut into small sections
2. Add half a bowl of old brine, and then add two spoons of salt for more flavor
3. Peel the lotus root and add it in slices. Do not cut too thin or too thick about 0.5 cm.
4. Boil on high heat for five minutes, then turn to low heat and boil for 20 minutes, then remove and let cool.
5. Set out the pan and let it cool
Tips:Crisp lotus root powder can be marinated. The marinating time can be increased according to the taste you like. If you like crispy, simmer on low heat for 10 minutes, and if you like waxy, you can extend the time. The reason for adding clear water is not only to dilute the old brine, but also to thicken the soup during the process of cooking lotus root slices, so it is necessary to add clear water and more.
