1. Peel the lotus root, wash it, and cut it into irregular slices for later use.
2. Shred green onion and ginger and set aside.
3. Blanch the lotus root in water for 3-5 minutes.
4. Remove and put in a bowl while it's hot.
5. Add shredded green onion and ginger.
6. Put in Verdame and salt, and then put the lid on for a while.
7. Heat the pan with cold oil, add the peppercorns and saute.
8. Pour on the lotus root and mix well.
Tips:1. The blanching time should not be too long, otherwise, the lotus root will not be brittle.
2. The concentration of seasoning can be determined according to personal taste.
