Pickled Pepper Hot and Sour Lotus Root Slices
by Redmi Lok
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Put half a teaspoon of sugar in a bowl.
2. Add 3 teaspoons of white vinegar.
3. One tablespoon of pickled pepper water, stir well.
4. Slice the lotus root and soak it in light vinegar water (add a teaspoon of white vinegar to a bowl of water) to avoid oxidation and discoloration of the lotus root slices.
5. Put the lard in a hot pan.
6. Stir fragrant millet peppers.
7. Add lotus root slices and stir well.
8. Fry until the lotus root slices slightly change color, add pickled pepper and salt.
9. Pour in the sweet and sour sauce that was previously adjusted, and stir-fry quickly until it comes out of the pot.
10. Served with sour, spicy and refreshing pickled lotus root slices.
