1. Ingredients: 300g lotus root, a handful of edible fungus, a spring onion, two cloves of garlic, half a spoon of pepper oil, two spoons of chili oil, two spoons of soy sauce, one spoonful of vinegar, one spoonful of sugar, one spoonful of salt, one spoonful of cooked white sesame, and one spoonful of chopped cooked peanuts.
2. Peel and slice the lotus root, soak in cold water for ten minutes, mash the garlic, wash the fungus, and chop the onion.
3. Drain the lotus root, put water in the pot and boil it, blanch the lotus root for two minutes, and then blanch it with agaric a minute later, and take out cold water several times for standby.
4. Add seasoning: scallions, two garlic cloves.
5. Two spoonfuls of chili oil (depending on your tolerance), one spoonful of aged vinegar, two spoonfuls of soy sauce, half spoonfuls of pepper oil, a small spoonful of sugar, a small spoonful of salt, and a small spoonful of cooked white sesame seeds.
6. Add the crushed ripe peanuts.
7. Stir well and serve.