1. First, prepare the required ingredients, pick off the lettuce leaves one by one, and then wash them, paying particular attention to the roots and sand, and then chop the garlic and pepper into fines;
2. Immediately afterwards, pour an appropriate amount of water into the pot, but half a spoon of salt and a few drops of cooking oil, and boil it on high heat until it boils;
3. Then put the roots of the lettuce in hot water for about 2 seconds, then put all the lettuce in, stir a few times with chopsticks, let all the lettuce blanch, and the blanching time is about the same, about 6 seconds to change color; ( Adding oil and controlling the blanching time are the keys to lettuce green!)
4. Quickly remove the blanched lettuce, then drain the excess water and put it on a plate for later use;
5. Prepare a bowl of sauce, add half a spoon of starch, add half a bowl of hot water, and then add 1 spoon of oyster sauce, stir well; (so that the oyster sauce can be completely melted in the water starch;)
6. Heat up the pot to dry the water in the pot, pour in an appropriate amount of edible oil, pour in the minced garlic and chopped chili when the oil is hot, stir fry for a fragrance;
7. Pour in the water starch evenly and cook until it is slightly thick and slightly bubbling; this time is very short, only a few seconds, so this is the reason why the oyster sauce and water starch are mixed well in advance to prevent the oyster sauce from being completely melted. Starchy water and very thick;
8. Pour the fried broth evenly on the lettuce, so that a piece of lettuce with oyster sauce is complete, the lettuce is crispy and not black, which is great!
