1. Prepare the lotus root.
2. Peel, cut into sections, soak in clean water to avoid blackening.
3. Take out the lotus root and drain the water.
4. Heat the oil, wait until the temperature of the oil rises, and let the lotus root off.
5. Fry over medium heat until golden.
6. Chop the dried chili.
7. Wash celery and cut into sections.
8. Heat oil in a pot, add dried chilies, and stir-fry over low heat to create a fragrance.
9. Under the lotus root.
10. Turn to medium heat and add soy sauce.
11. Stir-fry evenly and add celery segments.
12. Turn off the heat and put it on the plate.
Tips:To avoid blackening when the lotus root is cut open, soak it in water.
