Kung Pao lotus root diced
Step 1 . Main materials.
Step 2 . Scrape and peel lotus roots, cut them into small pieces, and filter them with clean water to remove starch;
Step 3 . Blanch the lotus root until it is dead;
Step 4 . Cut green and red peppers into small cubes, marinate with salt for a while, and set aside for later use;
Step 5 . Garlic slices; Cut dried chili into sections; Scallion slices; Finely chopped ginger; Wash Sichuan peppercorns thoroughly and set aside for later use;
Step 6 . Mix the sauce: soy sauce, vinegar, white sugar, starch, and add a small amount of water to mix well;
Step 7 . Bake peanuts in the oven for 8 minutes, then take them out and remove the clothes;
Step 8 . Stir fry the peanuts in a hot oil pan and serve;
Step 9 . Leave oil in the pot, add Sichuan peppercorns to create a fragrant aroma, and then remove it; Add scallion, garlic slices, ginger, and dried chili and stir fry until fragrant;
Step 10 . Pour in the diced lotus root and stir fry for a while;
Step 11 . Pour in the prepared sauce and stir fry well;
Step 12 . Pour in peanuts and stir fry;
Step 13 . Pour in green and red peppers and stir fry a few times;
Step 14 . Season with salt and chicken essence, sprinkle with chopped green onions.
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