1. Prepare materials.
2. Peel and wash the lotus root, chop finely for later use.
3. Finely chop green onion and ginger.
4. Add oil to the wok (more oil than cooking oil), and sauté the scallions and ginger on a low heat.
5. Add the bean paste and stir fry over low heat to create a flavor.
6. Add the sliced lotus root and stir-fry for 5 minutes.
7. Add five-spice powder and stir fry evenly.
8. Pour the fried sauce into a large bowl.
9. Spread chili powder on top of the sauce.
10. Add almonds and sesame seeds.
11. In another pot, pour oil and heat (the oil temperature is about 70%)
12. Splash hot oil on the chili powder and stir well.
Tips:1. The hot sauce is mainly lotus root, and you can also put a little red radish.
2. The bean paste should be sautéed on a low heat, and the lotus root should be chopped as much as possible. Add the lotus root and stir-fry continuously over medium heat to get the water vapor in the lotus root.
3. Add salt according to your preference. If the bean paste is not salty, you can add some salt appropriately.
4. The oil temperature must not be too hot when splashing the oil at the end, too hot chili will paste, the oil temperature should not be too cold, too cold chili is not fragrant.
