1. Take the leaves from the Chinese cabbage, wash and drain;

2. Peel the garlic, smash into pieces and set aside;

3. Add oil to the wok, Sauté the garlic until fragrant;

4. Add the lettuce leaves and stir-fry together;

5. Stir-fry until the lettuce leaves are soft, then add salt;

6 .Stir fry evenly until cooked and serve.

Tips

Because cabbage bones are harder to cook than vegetable leaves, people are now accustomed to eating them separately from vegetable leaves and bones.