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1) Peel and clean lotus root. Cut into slices. Soak in vinegar. Cook in chicken broth and set aside.
2) Soak mushroom in hot water before cutting each into three pieces. Cut carrot into slices. Cook carrot and peas in water briefly
3) Heat up wok and add mushroom and ginger. Stir-fry a bit before adding carrot and lotus root. Add water and cook with spices a) until done. Thicken sauce with cornstarch solution.
