Peel the lotus root, slice as thinly as possible and soak in vinegar water (not listed).
Blanch by submerging in boiling water for 1-2 minutes, and cook just enough so that they retain their crunchiness. Remove from boiling water (do not rise in cold water).
Add the ★ ingredients to a separate pot, bring to a boil, then add the blanched lotus root.
Turn the heat up to high. Boil until the liquid has completely evaporated. The bottom of the pot should be sizzling and the the lotus root should turn an amber brown. Turn off the heat just before the lotus root starts to burn.
Continually stir the contents of the pot with chopsticks while evaporating at Step 4.
Story Behind this Recipe
A recipe passed down to me from my grandmother. This is one of my family's staple New Year's fest recipes, but I had an unexpected craving for it, so I went ahead and made it.
Be careful not to burn the lotus root when evaporating the liquid. Evaporate it quickly on a high heat, but be sure to keep a close eye on it. If it starts to stick to the bottom of the pot, remove the pot from the heat. You need to cook it quickly on a high heat in order to attain a crunchy texture.