Kung Pao lotus root


500g lotus root
150g peanut
Appropriate amount of salt
10g scallion
5g ginger
10g garlic
5 Chinese prickly ash
1 / 2 teaspoon cooking wine
1 / 2 teaspoon soy sauce
1 teaspoon rice vinegar
5g red pepper
1 teaspoon Yuan Zhen sugar


Step 1
Dry the peanuts after cleaning

Step 2
Put some oil in the pot, not too much. It belongs to half frying and half frying. At the same time, put the peanuts into the pot

Step 3
Stir fry the peanuts until their skin turns crimson. Turn off the fire and take them out immediately. They are crisp and crisp when they are cool

Step 4
Peel the lotus root

Step 5
Cut into small pieces, blanch in boiling water, cool quickly and set aside

Step 6
Cut pepper into sections, chop onion and ginger, chop garlic and set aside

Step 7
Put a spoonful of oil in the pot, fry the pepper and Chinese prickly ash until fragrant, stir in the onion, ginger and garlic, and add half a teaspoon of chili powder in the pot

Step 8
Add the processed diced lotus root and stir fry

Step 9
Gongbao juice: 1 tablespoon rice vinegar, 1 teaspoon sugar, half a teaspoon soy sauce, appropriate amount of salt, 1 teaspoon cooking wine

Step 10
Pour the Gongbao juice into the pot, stir fry evenly and then out of the pot