1. Peel the fresh lotus root and cut into thin slices.
2. Rinse the sliced lotus root with water twice to control the moisture.
3. Boil hot water in the boiling pot, add the lotus root slices after the water is boiled, and cook on medium heat for about 1 minute (the cooking time depends on the thickness of the lotus root slices).
4. At this time, chop pickled peppers and millet peppers for later use.
5. Soak the blanched lotus root slices in cold boiled water until it is completely cool.
6. Add pickled pepper water, water, pickled pepper, millet pepper, salt, white vinegar, and sugar to the boiling pot and stir evenly, then boil for a while, then let cool.
7. Take a clean, oil-free and water-free glass container, put lotus root slices in dried water, and add cool pickled pepper water.
8. Cover it and put it in the refrigerator for 24 hours before eating.
9. Finished picture
Tips:1. When boiling the pickled pepper water, add seasoning and taste the taste, which is more sour and salty than desired.
2. The container for lotus root slices must be oil-free and water-free.
