The lotus root seems to be eaten only in a few cities in the middle and lower reaches of the Yangtze River. It should be the undeveloped lotus root. Hubei people call it "lotus belt". My hometown Anqing calls it "lotus heart cabbage". It's very simple to cook, but it's delicious, with a bite that is crisp, tender and juicy. This is the best dish on the summer table in my eyes. Relatives came to Yunnan to play and brought a handful before we were able to eat it in Kunming. The taste of hometown can be very strong, or so refreshing.
|Green or red pepper|
Scrub the lotus root and wash it with a diagonal knife. Don't throw the top head, it is the most tender part.
Put the lotus root into a small pot, pour a little salt, shake it upside down, shake well, and let it sit for a few minutes.
Pour the hot oil in the hot pot and stir fry a few times. Add lotus root and stir fry for about one minute. It has been mixed with salt before, just add a little salt when frying.