1. Prepare materials
2. Chopped pickled peppers, wash lotus root and dice, soak in clean water for a while, drip a few drops of white vinegar in the water to prevent oxidation and discoloration of lotus root
3. Put oil in the wok, add chopped green onion and stir fry to create a fragrance, add chopped pickled peppers and fry for a fragrance
4. Add lotus root and stir fry
5. After stirring well, add a spoonful of bean paste and stir well
6. After adding a little water, add a teaspoon of sugar and stir well
7. Pour a little old vinegar just before it is out of the pan, stir-fry well and it will be out of the pan
Tips:Eat crispy lotus root, don’t fry for long
