Hot and sour lotus root
| Lotus root 300g | Garlic 2 flaps |
| Dried chili 5g | Zanthoxylum bungeanum 2g |
| White sugar 3g | Pickled pepper 4 |
| Pickled pepper water 20ml |
Step 1
Peel the tender lotus root, cut into 1cm square dices, soak in water and set aside; cut the dried chili pepper into small sections, be careful to retain the chili seeds; cut the garlic into slices; cut the pickled pepper into small sections and set aside.
Step 2
Pour oil into the pot, heat until 30% hot, add Sichuan peppercorns and fry over low heat until fragrant, then remove and discard.
Step 3
Heat the base oil, switch to medium heat, add dried chilies and fry until fragrant.
Step 4
Then drain the water from the diced lotus root, stir-fry over high heat, and add the pickled peppers.
Step 5
Stir-fry until diced lotus rootAfter it is cooked, add the pickled pepper water and white sugar, stir well and take it out of the pot. Spicy and sour lotus root cooking tips1. After dicing the lotus root, soak it in water so that the fried lotus root will not change color.
2. When selecting fresh lotus roots, it is best to choose ones with a yellowish-brown skin and thick and white flesh. Do not choose lotus roots that are black and have a peculiar smell.
3. The pickled pepper water itself contains salty, sour, spicy and other flavors, so there is no need to add salt. Add a little sugar to adjust the excessive sourness.
