1. Wash and peel the lettuce for a while.
2. Cut into filaments.
3. Chop some chopped green onions and chopped red peppers, and place them on the shredded cossettes.
4. Cut two cloves of garlic into minced pieces. Note: Put half of the minced garlic on the shredded coleslaw. Don't put half in a small bowl.
5. Take a small bowl and add the remaining minced garlic, a teaspoon of tahini, a spoon of light soy sauce, a spoon of vinegar, a spoon of balsamic vinegar, and two spoons of pepper aniseed water. A little sugar and a moderate amount of salt, stir well.
6. Heat the pan with cold oil. Heat the pan with 7, 8 grams of oil, add 5 or 6 peppers and fry it until fragrant.
7. Pour the hot oil on the minced garlic.
8. Pick out the peppercorns, and pour the well-stirred sauce on it.
9. Before stirring.
10. After stirring.
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