Prepare the Celtuce: Begin by peeling the celtuce and cutting it into segments about 3 inches long. To simplify the slicing process, begin by cutting off a piece of celtuce and placing it face down. Then, slice the celtuce into thin pieces and julienne it. Arrange the celtuce slices neatly on the cutting board before cutting. Remember, you don't need to cut the celtuce too thinly; as long as the slices are consistently thick, it will suffice.

Marinate the Celtuce: After cutting, add 2 teaspoons of salt to the celtuce and let it marinate for 10 minutes. This process helps to draw out excess moisture from the celtuce. Once marinated, rinse the celtuce with water to remove excess salt. Ensure thorough draining to eliminate excess water.

Add Ingredients: Next, finely chop 10g of green onions, 20g of garlic, and 20g of Thai chili peppers. Add them to the celtuce in a bowl. Heat 3 tablespoons of vegetable oil in a saucepan until sizzling hot. Then, carefully pour the hot oil over the chopped ingredients, creating a fragrant and flavorful mixture.

Add 1/2 teaspoon of salt, 1 teaspoon of chicken bouillon, 1 teaspoon of white granulated sugar, 1 teaspoon of rice vinega, and 1 teaspoon of sesame oil. Mix well until all the ingredients are thoroughly combined.