1. Rinse the lettuce, drain the water, and cut into long sections.
2. Mince two cloves of garlic, and cut one millet pepper into circles. Chop 1 teaspoon of tempeh and 1 teaspoon of Pixian bean paste.
3. Put the right amount of oil in the wok, fry a few pieces of Chinese pepper, sesame pepper and minced tempeh.
4. Add the leaves of lettuce near the roots and stir-fry them two or three times quickly.
5. Then add the top leaves and quickly stir fry two or three times.
6. Add the chopped Pixian bean paste and stir fry twice or three times.
7. Add the spicy millet and minced garlic.
8. Stir quickly evenly and turn off the heat. There is salt in the bean paste, don't worry, it has no taste.
9. Sheng out.
