1. Peel fresh lotus root slices and cut in half.
2. Wash and cut into thin slices.
3. Soak in clean water to prevent oxidation and blackening.
4. Peel the ginger and shred.
5. Remove the roots of the shallots, wash and cut into small pieces.
6. Drain the lotus root slices.
7. Heat the oil in the pot and heat. Add ginger and sauté.
8. Add lotus root slices and stir fry quickly.
9. Until the lotus root slices are cooked.
10. Finally, add salt and chopped green onion and stir-fry evenly.
Tips:1. The fresh taste of lotus root is better, and the old lotus root is suitable for soup.
2. Rinse the sliced lotus root twice with water to wash off the starch on the surface, and the taste is crisp.
3. If the lotus root slices are not used in a hurry, they must be soaked in water to avoid oxidation and blackening.
4. The pot should be cleaned to ensure the original color of the lotus root.
