Blanching Crisp Lotus RootThe ingredients: Chinese cabbage (pak choi)wood ear mushrooms,celery,onionradishlarge white onion sliced Sichuan pepperginger and scallionscorianderBlanching Crisp Lotus RootThe method:

　　 1. Clean the Chinese cabbage, remove old leaves, and tear into pieces; wash wood ear mushrooms.2.
Carrot sliced, ginger and scallions thinly sliced, large white onion cut into sections
celery cut into segments, Sichuan pepper cut into segments, prepare for use.3. Make the fermented soy sauce sauce: In a pot, add salad oil, cook with chopped ingredients until fragrant.Then add some chicken stock, season with basic flavor, add fermented soy sauce, Maggi seasoning, and old for coloring; simmer for about 10 minutes, remove used materials and keep the juice for use.4. Blanch wood ear mushrooms and arrange at the bottom of the dish; blanch Chinese cabbage and place on top of the wood ear mushrooms as a preparation. 
5. Pour the cooked sauce over the Chinese cabbage, sprinkle with scallion threads, heat oil in a pan, then pour hot oil over the Chinese cabbage to complete it.The above is  
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bringing you the method of making blanched crisp lotus root.

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