Ingredients
400 g white lotus root, 50 g red bell pepper strips.
Seasonings
Vegetable oil, Sichuan peppercorns, salt to taste, white sugar to taste, white vinegar to taste, chicken bouillon to taste, shredded white scallion, and shredded ginger, all as needed.
Instructions
1. Peel the lotus root, slice it into thin rounds, then rinse and soak in clean water.
2. Bring a pot of water to a boil, using enough to fully submerge the lotus root slices; quickly blanch the slices in the boiling water until just cooked, then remove and immediately plunge them into cold boiled water in batches, letting them cool completely before draining and arranging on a serving plate.
3. Heat a wok or skillet over high heat, add oil, then toss in Sichuan peppercorns until fragrant, add ginger strips and stir-fry until aromatic, season with salt and sugar, stir with a spatula to help dissolve the seasonings, then turn the heat to high, pour in white vinegar to flash-fry and continue stirring.
4. Once the sauce comes to a boil, reduce the heat to low and add chicken bouillon, shredded scallions, and shredded red bell pepper.
5. Pour all the seasoned sauce over the sliced lotus root in the serving dish. This dish has a pure, authentic flavor and is refreshingly cool and delicious.