1. Rinse the oyster sauce and soak it in hot water for 1 hour until it is completely soft without hard core. Soak the mushroom in cold water until it is soft, and remove the pedicle for use. Soak Nostoc flagelliforme in cold water for 20 minutes to rinse off the sediment.

2. Wash the lettuce and open it for later use. Shell and cook the winter bamboo shoots and cut them into thin slices for later use. Peel and slice the red onion for later use. Chop garlic.

3. Put the oyster sauce into a large bowl and add ginger juice, oyster sauce, white pepper and white sugar for pickling 10 minute. Keep the soup of soaked oyster sauce.

4. Fill the wok with oil, heat it to 50% heat, add the red onion, ginger slices and minced garlic until fragrant, then add the marinated oyster sauce and stir-fry for a while, add the oyster sauce soup, add the seaweed, simmer until the oyster is soft and rotten, add the bamboo shoots and simmer for a while, and finally add a little salt and water starch to collect the thick soup.

5. Pad the lettuce in the small sand pot and pour the cooked Nostoc flagelliforme oyster sauce on the lettuce.