1. Clean the snow peas and choose to remove the bean tendons. Peel the lotus root and slice it.
2. After boiling, add some oil and salt to the water. Blanch cooked snow peas and lotus root slices and remove cold water.
3. Add 2g of corn starch to 1 tablespoon of water, mix 1g of chicken essence, and use for thickening.
4. Add a few pieces of colored pepper to the dried snow peas and lotus root slices. Mince the onion, ginger and garlic.
5. Snow peas are a bit long and can be cut diagonally in the middle. Just fry it if you don't mind.
6. Add a small amount of oil to the wok, fry the chives, ginger, garlic.
7. Add snow peas, lotus root slices, and colored peppers and stir-fry quickly, then add an appropriate amount of salt.
8. Add an appropriate amount of water starch to thicken the thick gorgon, stir fry a few times quickly, the starch gelatinizes and comes out of the pan.
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