Peel the lotus root with a peeler, then cut into 4 mm slices.
Remove the bitterness by soaking the lotus root in a generous amount of water with 1 tablespoon of vinegar (both water and vinegar not listed in the ingredients). (Soak for about 5 minutes.)
Drain the lotus root and combine it in a pot with the water, vinegar, and sugar. Turn on the heat, cover with both a drop lid and regular lid, and simmer for 3 minutes.
Let it cool in the pot, then it's ready to serve.
Story Behind this Recipe
Since I love pickled lotus root, I make it often, even when it's not for a new year's feast. This recipe incorporates my preferred degree of sourness and sweetness.
Parboil for 3 minutes to retain the crunchy texture. Turn on the heat, reduce to low after it comes to a boil, then simmer for 3 minutes. As long as you use a drop lid, the lotus root doesn't have to be completely immersed in the liquid. (They can stick out about 3 mm.)