Raw material:

       Laoganma spicy sauce80g、400g lotus white, 50g vegetable oil, 5g ginger, 5g garlic, 5g fresh green pepper, 5g fresh red pepper, 5g soy sauce, 5g vinegar, 1g white sugar, 2g monosodium glutamate, 2g salt, and 90g water.

How to do it:

       1. Wash the white lotus flowers and cut them into pieces, dice the fresh green pepper and fresh red pepper, cut the ginger into shreds, and slice the garlic.

       2. Mix Laoganma spicy sauce, soy sauce, vinegar, sugar, monosodium glutamate, salt and 10g water evenly to make a sauce and set aside.

       3. Heat the vegetable oil until it is 70% hot. Add the shredded ginger and garlic slices to the pot and sauté until fragrant. Add the lotus white and stir-fry until the lotus white becomes soft. Add 80g of water and simmer for 40 seconds. Add diced green pepper and diced red pepper and stir-fry for 10 seconds. Add the prepared sauce and continue to stir-fry for 10 seconds before serving.