1. Choose tender lotus root, peel and wash, prepare garlic and dried chili.
2. Dice lotus root, rinse with clean water, and control water for later use.
3. Chop the garlic head and cut the dried chili into sections.
4. Heat the pot, pour the oil, pour in the minced garlic and dried chili, and stir until fragrant.
5. Pour lotus root and stir fry (high fire).
6. Pour in the right amount of white vinegar, sugar (a little bit), light soy sauce, dark soy sauce (colored), oyster sauce, and salt.
7. Overturn the pot, stir-fry until the lotus root is cooked, add some chicken essence and black pepper, stir-fry evenly, and take it out of the pot.
8. If you can’t eat spicy ones, put less chili. My chili is not spicy.
9. A very delicious dish.
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