Stir-fry lettuce tips, prepare materials and stir fry, put oil in the pot, add garlic, pepper, salt and red pepper to stir fry, add lettuce tips and monosodium glutamate, stir well and turn off the heat.

2. Exercise 2

Scrambled eggs with lettuce tips, peeled lettuce, obliquely cut into pieces and then sliced. Beat two duck eggs for later use. Heat oil in the pan, pour in the egg mixture and fry until cooked. Chopsticks are scattered all over the floor and put outside for later use. Pour a little base oil into the pot, add minced garlic and stir-fry until fragrant. Add lettuce slices, stir fry and season with salt. Finally, return the egg pieces to the pot, add a little oyster sauce and stir well.

3. Exercise 3

Tips for crispy lettuce: keep the fallen leaves as vegetables, peel them clean, cut them into long strips, and sprinkle with 25 to 30 grams of salt. Don't worry about being too salty, because salt water will take away a lot of salt. Stir the lettuce evenly and marinate for 5 to 6 hours. In the evening, a lot of water has been marinated, and only half of a large basin of lettuce is left. Filter out the water. Then put it in a leaking basket, cover it with a fresh-keeping bag, and press it with a heavy object for a few hours, which will be more brittle (this step can also be omitted for fear of trouble). Put the pressed lettuce into the pot and you can put your favorite seasoning. Pickled lettuce has a salty taste. You don't need to add salt. You can try it. If you feel salty, you can also wash it with clear water and then stir it. Add garlic, soy sauce, oyster sauce and millet pepper.