Put 12 medium-large sized dried Chinese shiitake mushrooms into the bowl.
Wash and soak the dried Chinese shiitake mushrooms for 2-5 hours until its soft.
After soaking the mushrooms, drain the water and squeeze excess water.
Plug in and turn on the instant pot. Then, press the sauté button, pour 1 teaspoon of vegetable oil, 4 slices of ginger and 4 cloves of garlic. After that, stir fry a little bit.
After that, add the soaked mushrooms. (Remember to squeeze the mushrooms to remove excess water.) Next, add 4 tablespoons of oyster sauce, ⅛ teaspoon of salt, 1 tablespoon of brown sugar, 1 cup of water and mix it well. Close the lid and vent, push the manual button to adjust time 20 minutes at high pressure and naturally release the pressure.
While waiting the mushrooms, boil some water in a pot. Then, add ⅛ teaspoon of salt and 1 teaspoon of vegetable oil into the water.
Wash and cut the lettuce into half.
Until the water is boiling, put the lettuce into the boiling water. Make sure the lettuce is completely immersed into the water, then remove it quickly. (Remember don't over cook lettuce.)
The following step, put the cooked lettuce on a plate.
When the braised mushrooms are ready, put the mushrooms over the lettuce and ready to serve.