1. Peel the lettuce, wash and cut into diamond-shaped slices for later use
2. After the fungus is heated, rinse and drain for later use; slice garlic and break off the pepper for later use
3. Mix the oyster sauce, light soy sauce, water, sugar, and starch into a bowl of juice for later use
4. Heat oil in a wok, sauté garlic slices and dried chilies
5. Pour the lettuce and stir-fry until broken
6. Put the fungus in and continue to stir fry for about a minute
7. Pour the juice into a bowl and collect the juice over high heat. Add salt as appropriate
