Lotus Pond Three Treasures
1.
Wash the lotus root, lotus rice and water chestnut rice for later use.
2.
Cut the lotus root obliquely into lotus root pieces and soak them in salt water to prevent discoloration.
3.
Boil a pot of boiling water.
4.
Pour lotus rice and water chestnut rice into Chuoshui.
5.
Pick up the lotus rice and water chestnut rice that are good enough for use.
6.
Prepare some starch and add water to dissolve it for later use.
7.
Heat up the pot and pour an appropriate amount of salad oil.
8.
Add minced garlic and stir fry for a fragrant flavor.
9.
Pour in the lotus rice and water chestnut rice.
10.
Add lotus root.
11.
Add salt and stir fry.
12.
Add black pepper and continue to stir fry.
13.
Pour in starch water to thicken the pot before boiling.
14.
After serving, sprinkle with chives and serve.