Blanched Tang Lettuce (Beef Soup Version)

Overview

Simple, low in oil and salt, the leftover soup from cooking beef brisket is just right for stewing vegetables

Remove the roots from the lettuce, wash and set aside
After the beef soup is boiled, add a small amount of salt, pour in the lettuce, and blanch evenly for about two minutes
Drain the blanched lettuce and drain the soup. Put it on a plate and set aside
Heat oil in a cold pan and sauté minced garlic
Pour in the lettuce, add the seasoning, and stir-fry evenly for about a minute
After stir-frying evenly, turn off the heat and remove from the pan, and serve on a plate