1. Wash the lettuce and set aside.
2. Cut the pepper into sections, pat the garlic, and cut it into puree.
3. Half a pot of water, a little cooking oil, boil the water and put lettuce.
4. The stems are blanched for 5 seconds and then the leaves are stirred for 15 seconds.
5. Remove the water control.
6. Stir-fry the chili to change the color, then add the garlic and oyster sauce to saute.
7. Pour the lettuce, half a tablespoon of salt and monosodium glutamate and mix well.
8. carry out.
Tips:Oyster sauce itself has a salty taste, so you need to consider adding salt.
