Peel the lotus root and cut into 1 cm slices. Immediately put them in salted water so that they do not discolor. Cut the galangal root into thin slices. Cut off the stalk and end pieces from the lemongrass and slice the stalks diagonally into thin strips. In a saucepan, briefly boil the soy sauce with sugar, water, lemongrass, juniper berries, galangal, whole chili peppers and kaffir leaves and add the lotus root. Simmer for another 5 minutes. Season with sesame oil, serve.
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