1. Prepare materials.
2. Peel the lettuce.
3. Slice the lettuce to a thickness of 1 cm.
4. Marinate the cut lettuce with salt and stir once every half an hour. (Put a little more salt)
5. Grab back and forth with your hands so that you can get more moisture out.
6. After the lettuce becomes soft, wrap it with gauze to squeeze out the moisture.
7. After squeezing out the water, press a heavy object on the gauze bag for 10 hours.
8. The pressed lettuce is now mustard.
9. Cut coriander into sections and set aside.
10. Take a bowl of seasoning juice, stir with sesame oil, minced garlic, chili oil, salt, and sugar.
11. Add the bowl of juice to the pressed lettuce and stir well.
12. Finally add the coriander and stir.
Tips:1 Use salt to pickle lettuce. You can put a little less salt in summer and more in winter.
2 Make sure to put the coriander last. Mix the lettuce with the sauce before adding the coriander.
3 It takes more than 10 hours to press with heavy objects. Generally, you can eat it on the first day and the second day.
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