1. Wash the lotus root, peel and cut into slices, wash the surface starch with cold water. After blanching boiled water, rinse with cold water.
2. Wash the celery stalks, cut into strips, and blanch them in boiling water.
3. Wash the fungus and soak in advance. Tear into small flowers and blanch them.
4. Mince garlic and ginger, and dice green onion.
5. Pick up the pot, add oil and pepper, stir fry until fragrant, remove the pepper.
6. Add dried red pepper, ginger, garlic and green onion and sauté until fragrant.
7. Put the blanched vegetables in a basin, and pour the sauteed ingredients on the vegetables. Add salt, chicken powder, light soy sauce and vinegar and mix well.
8. Mixed dishes.
9. Served dishes.
Tips:The blanched lotus root slices will be especially crisp when rinsed with cold water
