1. Four or five lettuce use an iron spoon to slowly peel off the entire skin of the lettuce. This is a test of your skill. Scrap the fibers inside the peeled lettuce skin with a spoon, otherwise it will affect the taste, and then rinse and set aside.
2. Put an appropriate amount of water in the wok and boil, add the lettuce skins, blanch for two minutes, and quickly fish them out.
3. Immediately put the scooped lettuce skin into cold water to cool it, which will make the taste more crispy.
4. After shredding the skin of lettuce, add appropriate amount of salt, chicken bouillon and light soy sauce, stir well, and marinate for about ten minutes.
5. When pickling the lettuce skins, you can prepare minced garlic, dried chilies, and peppercorns. Put the minced garlic in ahead of time and wait for the hot oil to pour in the next step.
6. Finally, heat the wok, add a proper amount of vegetable oil, when the oil is warm, add dried chili and pepper to fry until fragrant, then pour the hot oil from the minced garlic and pour it into the marinated lettuce skins. You can eat it after mixing well. It can also be eaten refrigerated in summer for better taste.
Tips:According to different personal tastes, the amount of pepper can be controlled. After peeling off the skin of lettuce, be sure to scrape off the inner part with a spoon.