1. Peel and dice fresh lotus root. Soak in clean water for ten minutes, the lotus root will be crispy.
2. Wash the lotus root, dry the water, and heat the pan with cold oil. Add the diced lotus root and stir-fry over medium heat.
3. Put the peeled garlic into Lao Gan Ma and stir fry. Fry out the red oil.
4. Drizzle some light soy sauce along the side of the pot. Add sugar. Continue to stir fry.
5. Add the diced green and red peppers. Add some chicken essence and stir fry twice. Pour the vinegar from the pot.
6. Crispy and delicious.
Tips:In order to make the lotus root crispy and delicious, the lotus root must be fried.
