1. Cut the chicken breast into thin slices, beat in water first, then add salt, chicken essence, egg white, mousse powder, baking soda, and oil to marinate.
2. Cut the lotus root into thin slices, soak in some white vinegar in water, and then fly with water for later use.
3. Heat the pan, add oil, and sauté the shallots until fragrant.
4. Saute the chicken breast until fragrant.
5. Add the lotus root and continue to stir fry.
6. Sprinkle with pepper, drizzle with sesame oil and stir well.
7. Take out the pan and serve.
