Wash all the raw materials for later use, soak the fungus and peel the lettuce. Then the chicken breast is cooked in a boiling water pot, and the fungus, lettuce and green pepper are shredded respectively. Shredding green pepper and blanching with boiling water, then shredding auricularia and blanching lettuce.

2. lettuce with scallion oil

Cut off the old roots of lettuce, then peel and cut into filaments, sprinkle a little salt and mix well, and marinate for 15 minutes. Finally, mix sesame oil and vegetable oil, heat them to 70%, quickly pour them on chopped green onion, and mix well to serve.

3. Slice lettuce and auricularia auricula

Slice lean pork, marinate with starch and egg white, slice lettuce, soak fungus in water, slice ginger and slice red pepper. Heat the oil in the wok to 70% heat, stir-fry the meat slices and take them out. Then add oil to the wok and heat it to 70% heat. Add ginger, red pepper and minced garlic and stir-fry until fragrant. Add lettuce slices and fungus and stir fry together. Add salt and chicken essence to taste.

4. Sauté ed lettuce with Cantonese sausage

Steam the sausage for about 10 minute until cooked. In the process of steaming sausage, lettuce, lettuce and garlic are peeled and sliced, and sausage is sliced. Add oil to the pan, saute garlic slices, add lettuce and sausage and stir fry, add seasoning and stir fry for 1-2 minutes.