1. Prepare raw materials, lotus root, mung bean sprout, honeysuckle, lotus leaf and auxiliary materials.
2. Wash the lotus leaf shreds and honeysuckle together, put them in the pot, add a bowl of water decoction (boil for 5 minutes after boiling). Meanwhile, slice lotus root, wash bean sprouts and shredded meat.
3. After frying, filter the juice into a bowl.
4. Heat the oil in the pot, stir fry the shredded meat until it is cooked at seven or eight minutes, and the shredded meat will come out temporarily (do not put salt in this step, or the shredded meat will become dry and hard due to water loss, which is not easy to chew).
5. Stir fry the remaining lotus root slices with oil, add honeysuckle and lotus leaf juice (more than 30ml) while stir frying, till the decoction is inhaled into the lotus root slices (add the decoction of medicine juice, so the lotus root slices are not white).
6. Add the fried shredded meat and green bean sprouts, add a little salt and vinegar, and stir fry over high heat to get out of the pot.