1. Remove the roots and old leaves of lettuce, and soak in salt water for 10 minutes. A box of 150g canned dace.
2. Tear small pieces of dace and separate them from the tempeh. Slice garlic.
3. Add a little salt and a few drops of oil to the hot water, add the oil, boil the lettuce, and remove the code plate.
4. Pour a little oil in the wok and stir-fry the tempeh to create a fragrant flavor.
5. Add garlic slices and continue to stir fry.
6. Pour in the pieces of dace and stir-fry, add sugar, add a small bowl of boiling water to simmer and cook to taste, pour in water starch to thicken the glutinous rice flour.
7. Put it out of the pan and pour it into the lettuce.
Tips:The mud carp already has a salty taste, so there is no need to add salt.
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