Jiang vinegar lotus root slices is a common home-cooked dish. The main ingredients are fresh lotus roots, etc., and the seasonings are ginger, etc. The amount of ginger should be a little larger, preferably using fresh ginger and best made into ginger juice. The amount of vinegar should also be slightly more, and white vinegar can be chosen.

Ingredients

1 section of lotus root

2 spoons of sugar

2 spoons of vinegar

Salt: A small amount

Garlic Threads: Appropriate amount

Shaoxing Wine: Half a cup

Vegetable Oil: Appropriate amount

Method/Procedure

1.Wash the lotus root, peel it, and cut it into thin slices.

2. Rinse the lotus root slices with running water to remove the starch.

3. Heat the salad oil in the wok and stir-fry the shredded ginger until fragrant.

4. Add the lotus root slices and stir-fry until they turn slightly translucent.

Add salt, vinegar, and sugar for seasoning, then pour in the rice wine.

5. Once the starch in the lotus root slices has separated, add a little water and it will 

naturally thicken the sauce. Cook over low heat until the sauce becomes slightly thicker, 

then remove from heat.

When stir-frying lotus roots, you must wash off the starch on the cutting surface. Otherwise, it is prone to burning the pan and the texture will not be crispy.