1. Add 1 spoon of oil to the pan, add peanuts with cool oil, fry until cooked, let cool and set aside.
2. Rinse the bagged lotus root slices several times and blanch them in a pot of boiling water for two minutes.
3. Cut the blanched lotus root slices into small cubes.
4. Wash the cucumber and dice.
5. Cut the peppers into small circles, remove the pepper seeds, and wash them with water.
6. Add chili rings with cold oil.
7. Fry incense over low fire.
8. Put the lotus root, cucumber, peanuts, coriander, fried chili rings and the oil of the fried chili rings in the container together.
9. Add salt, sugar, and white vinegar.
10. Mix well.
11. Add 1 tablespoon of spicy oil at the end.
12. Just mix well.
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