1. The main ingredient, forget the garlic; I roasted the peanuts in the oven for a few minutes, peeled and crispy;
2. Wash the lotus root peel and cut into smaller pieces, soak in white vinegar water to avoid blackening;
3. Yellow pepper cut into small pieces; lettuce peeled and cut into small pieces; dried pepper cut into sections; garlic sliced;
4. Cut lotus root slices in boiling water, blanch for 1-2 minutes, remove and drain;
5. Yellow pepper and lettuce slices are blanched in boiling water and removed for later use;
6. Add salt, light soy sauce, sugar and vinegar to blanched vegetables and mix well;
7. Pour oil in a small pot, sauté the peppercorns first to get the flavor and then remove, then add dried chili and garlic slices to stir up the fragrance;
8. Pour the burned oil on the mixed vegetables and sprinkle with peanuts.
Tips:If the cut lotus root is not used immediately, soak it in white vinegar water to avoid oxidation and blackening in the air.
