1. 1000g lotus root, peeled and sliced!
2. Put it in after the water has boiled, blanch it for about 8 minutes and remove it for later use.
3. Chop ginger and garlic into fine pieces; mince pepper and mince millet and hang pepper.
4. Put all the auxiliary materials in a heat-resistant bowl, mix well, heat the concoction oil and pour it into the bowl, then stir quickly.
5. Let the seasoning juice cool slightly, pour it into the lotus root slices and mix well!
6. Note: 1. The lotus root slices should not be cut too thin, nor too thick, too thin and no taste, too thick to taste. 2. It is best not to use an iron pan for blanching lotus root slices to avoid blackness. 3. It can be eaten after mixing well. If you like a crispy taste, you can put it in the refrigerator and eat!
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