1. The ingredients are ready.
2. Cut the lotus root into small pieces and soak in water.
3. Boil the diced lotus root in a pot of boiling water for 3 minutes.
4. Use tomato sauce, white vinegar, sugar, light soy sauce, salt, water and a little starch to make a bowl of sweet and sour sauce.
5. After the lotus root is blanched in water, take out the cold and control water. In addition, take an egg into a small basin, add an appropriate amount of flour, and mix the starch to make a crispy paste.
6. Pour the diced lotus root into the crispy paste and mix well.
7. Start the pan and heat the oil until it is slightly hot. Add the diced lotus root and start frying.
8. Fry the surface slightly yellow and remove it.
9. Re-fry it again to make it more crispy.
10. Leave a little oil in the wok, pour in the tomato sweet and sour sauce, stir well and bring to a boil.
11. Pour in the deep-fried lotus root and stir-fry evenly to get out of the pot.
12. Sweet and sour and crispy and delicious.
