1. Wash the lotus root, peel it, and cut it into finger-thick strips.
2. Cut the pepper into circles and set aside.
3. Heat up a pan with cold oil, add star anise, pepper, and bay leaves to stir to create a fragrant aroma.
4. Push the spices aside, pour in the lotus root and stir fry.
5. Pour a large bowl of water into the pot, add three tablespoons of light soy sauce, one tablespoon of salt, and 15g of rock sugar and stir well.
6. Cover the pot and marinate over medium heat until the lotus root is colored.
7. After the lotus root is colored, turn the heat to a low heat and slowly collect the marinade until it thickens. (Just a little bit of marinade is enough)
8. Scoop out the spices and discard, put the lotus root on a plate, pour the marinade, and sprinkle with chili rings to complete it. Two chili peppers are already quite spicy. Those who can't eat too spicy can put less chili peppers.
Tips:Pay attention to heat when doing it.
