2. Wash lettuce, peel and remove leaves, and prepare three cloves of garlic and 10 pepper.
3. Cut the lettuce obliquely, with the cut face down, and cut it into diamond-shaped thin slices for later use.
4. Peel garlic and chop it into garlic paste for later use.
5. Add water to the wok to boil, then add lettuce slices and blanch for 30 seconds; Blanching can remove the raw flavor of lettuce and make the color greener. Take it out quickly and cool it in cold water. After thorough cooling, control the water to dry for later use.
6, wok hot, add vegetable oil and pepper, stir-fry until black, stir-fry the fragrance, and remove.
7. Remove the pot from the fire. When the oil temperature drops to 50% to 60%, add garlic and saute until fragrant. Immediately add lettuce slices, stir-fry over high fire for 30 seconds, add 4g salt and 1g chicken essence to taste, stir-fry evenly and then take out.