1. Prepare tender lotus root.
2. Prepare the seasoning.
3. Wash the ginger and garlic, peel off the skin, cut into fine grains and set aside.
4. Put the ginger, garlic, and chopped pepper in a bowl, and pour the light soy sauce.
5. Add sesame oil.
6. Pour the balsamic vinegar and mix well to form a sauce.
7. Add 2 tablespoons of red chili oil to the sauce.
8. Peel the lotus root, wash and cut into small cubes.
9. Boil water in the pot and pour lotus root.
10. Boil the lotus roots until they are dead; remove and drain.
11. Pour the blanched lotus root into the sauce and mix well.
12. Stirred lotus root with red oil is crispy, tender and refreshing.
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