1. Peel and wash the lotus root section.
2. Cut into thin slices.
3. Boil the lotus root slices in boiling water until it boils again, and remove the cold water.
4. Add salt, chicken essence, oyster sauce, vinegar and mix well.
5. Cut dried red peppers into small pieces and soak in water.
6. Code plate of mixed lotus root slices.
7. Dried red peppers are put into the pot first, fry until there is no excess water, then add a little bit of deep fry to get a fragrance, and then pour on the lotus root slices.
8. Sprinkle with a few chopped green onions for a little garnish.
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