1, first break the lettuce into small pieces, wash it, add water to the pot, add a little salt and a few drops of oil after the water boils. Then add the washed lettuce and blanch for a few seconds. It's best to divide the vegetables into two pots in a larger pot, because putting too much lettuce at a time will lead to uneven heating, which will lead to some rotten and some immature, which will affect the taste.
2. Put a basin of cold water with ice cubes next to it, take out the scalded lettuce and put it in ice water quickly, which will make the scalded lettuce taste more crisp and keep its color better. Treated lettuce can be dried and put on a plate for later use.
3. Chop the garlic, pour the oil into the wok, add the minced garlic after the oil is hot, stir-fry until fragrant, add oyster sauce, soy sauce, sugar and cooking wine, stir well until the sugar melts, and turn off the heat when the soup is slightly sticky. Then pour it on the lettuce that was put on the plate before.