1. Wash the lotus root, peel and cut thinly, add a little white vinegar to soak in water.
2. Chopped purple cabbage, put it in a pot and boil it with appropriate amount of water.
3. After the purple cabbage water is boiled, go to the purple cabbage, boil the lotus root, and beat up.
4. Add an appropriate amount of purple cabbage water to light soy sauce, chicken essence, salt, monosodium glutamate, and old vinegar to adjust the flavor. Dip the lotus root into red, pick up the plate and sprinkle with sesame oil.
