1. Cut the lotus root into pieces with a hob, cut green peppers and red peppers into pieces (mainly to make the vegetables rich and beautiful), and shred ginger.
2. The lotus root and fungus are blanched with boiling water. If possible, they can be cooled with ice water. The taste will be more crisp.
3. Put lotus root, fungus, green and red peppers together, put ginger on top, and add appropriate amount of salt, sugar, chicken essence and white vinegar.
4. Add an appropriate amount of peanut oil and a little sesame oil in a hot pot, heat it and pour it on the dried chili and Chinese pepper to arouse the aroma, and quickly pour it on the lotus root.
5. Find a plate and quickly cover it on the basin, while it is hot and stuffy for five minutes, to let the fragrance mix well.
