Lotus root stir fry

Method

1. 1 Peel the lotus root, slice it thinly (2 mm thick), and immediately soak it in vinegar water for 10 minutes.
2. 2 Soaking in vinegar water is mandatory; the lotus root will turn dark if left exposed to the air for a few minutes.
3. 3 Blanch the lotus root slices for 60 seconds, then soak them in ice water to make them crispy.
4. 4 Sauté dried chili peppers with Sichuan peppercorns and garlic in hot oil for 20 seconds.
5. 5 Add the lotus root slices and stir-fry over high heat for 90 seconds.
6. 6 Pour vinegar around the edge of the pan, then season with salt and sugar, and sprinkle with chopped scallions. Serve immediately while the slices are still crispy.