Peel the lotus root and slice it into 0.5 cm thick rounds. Soak the sliced lotus root in cold water for 10 minutes to remove any bitterness and excess starch.
2
In a medium pot, bring 1000g of water to a boil. Add the soaked lotus root and blanch for 5 minutes. Drain the lotus root and rinse under cold water.
3
Mince the garlic. In a clean pot, combine the blanched lotus root, soy sauce, sugar, rice syrup, minced garlic, dried red chili, and water.
