Ingredients preparation: Wash the fungus. Carrots are peeled and cut into thin slices. Chinese cabbage will help separate the vegetables, and the cabbage will be cut into pieces, and the cabbage leaves will be torn into pieces. Onion ginger cut the filament.
Heat the oil in a hot pot and heat it on a large fire. When it is 5 mature, add pepper, onion, and ginger.
Add cabbage, carrots, stir-fry until the cabbage is softened, add cabbage leaves and fungus, and mix in soy sauce, salt and sugar.
When the pan is out, transfer the vinegar and water starch and stir well.
The dish should be cut to a more slanted knife, and the leaves should not be cut with a knife. Cabbage is easy to effluent, and no water is needed during the frying process. The vinegar is finally released, so it is not volatile. Hook, it can make the soup better wrap the vegetables, and the taste is more intense.