1. After peeling the lotus root, cut into cubes and soak in clean water. Add some white vinegar in the water.
2. Add water to the pot, add the lotus root to boil the water after boiling.
3. Put the blanched lotus root in a basin and brew it with cold water, then remove it for later use.
4. Shred the ginger, cut the shallots into long pieces, mince the garlic, cut the red pepper into small pieces, and set aside sesame pepper. When the oil in the pot is hot, add shredded ginger, red pepper, and sesame pepper and stir fry until fragrant.
5. Pour in the lotus root and stir fry.
6. Pour in the light soy sauce and continue to stir fry with a little salt.
7. Add the shallots, cook the white vinegar (or mature vinegar) along the side of the pot, and mix well.
