Remove the leaves and then peel off the hard skin from the head.
Then cut the long stem into sections around 3 cm wide and further cut it into slices. You can also choose to cut them into small strips.
To start, heat the wok until really hot firstly, and then place in garlic, chopped dried chili peppers, and Sichuan peppercorn. You can skip the dried chili and Sichuan peppercorn and make a garlic flavor stem celtuce stir fry.
Place the slices in, and add salt. Mix well. Drizzle some sesame oil before transferring out.