Cold Tossed Lettuce Stem (Celtuce) Strips

Peel the 500g of celtuce, slice into thin strips, toss with 3g of salt, and drain excess moisture after 10 minutes.

Whisk together 25g of soy sauce, 20g of Chinkiang vinegar, and 5g of sugar in a small bowl until dissolved.

Heat 30g of vegetable oil in a pan over medium heat and add 3g of Sichuan peppercorns until fragrant.