1. Slice the lotus root, blanch in water, remove when crisp and cooked, and cool water several times. Control water for standby after cooling down completely
2. Heat up the oil with the bottom oil. When it is 8 minutes hot, put the peppercorns and dried peppers (crushed) into the pot, turn off the heat after cooking, and use the remaining temperature of the oil to fragrant the peppercorns and peppers without sticking.
3. Add salt, chicken essence, sugar, vinegar, and a fresh soy sauce to the lotus root slices. Pour the sauteed sesame pepper and dried chili together with the hot meat into the lotus root slices. Then add sesame oil
4. After mixing well, chop the millet pepper and sprinkle in. In addition to sweet and sour and crispy lotus root slices, you can also eat a light spicy taste. It's more refreshing to eat after refrigerating
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