1. Prepare the ingredients
2. Peel the lotus root and cut into thin slices, soak in light salt water for a few minutes to prevent discoloration
3. Put water in the pot, add the soaked lotus root to the blanched water after the water boils, remove it when the water boils
4. Put the blanched lotus root in cold water to cool to keep the lotus root slices crispy
5. The cold lotus root slices are put into a container to control the moisture content. Add dried chili, sugar, pickled peppers and a half bowl of pickled pepper water
6. Add fruit vinegar
7. After mixing well, close the lid and put it in the refrigerator for 2 hours before eating.
