1. Wash lotus root and cut into thin slices. Stir well with crispy fried powder (or starch) and salt.
2. Fry in oil pan for 2-3 minutes until both sides turn yellow. Remove and drain oil.
3. Stir fry the chives and chili rings in hot oil, then add the lotus root slices. Stir fry quickly and evenly. Sprinkle coriander on the plate.