Peel the skins and cut lotus roots into really thin slices (as thin as possible), then gently wash the lotus root slices 2 times to remove extra starch. Soak in water to avoid getting dark. Then dry with kitchen paper before frying.
Heat up around 1 cup of oil in a deep pan and then fry the thin slices by batches. Transfer it out when the edges starting to get browned. Over-fried ones get bitter.
Toast Sichuan peppercorn in a pan over slowest fire until aroma. Then fry salt over slowest fire for 1 to 2 minutes until slightly browned. Then mix the two and ground into powders.
Then decorate with coriander stem and fresh pepper, serving with your spices. I am matching this with Szechuan pepper salt. You can choose to use normal salt and pepper or Chinese five spice powder.