1. Pick and wash Auricularia polytricha; Select the middle section of Chinese cabbage or cabbage heart, remove the leaves and cut into small pieces.

2. Heat oil in a wok, add pepper powder and chopped green onion, then add Chinese cabbage slices and stir fry. When the Chinese cabbage slices are shiny, add fungus, soy sauce, salt and monosodium glutamate, and stir fry evenly. Stir-fry until the Chinese cabbage slices and fungus taste, thicken with wet starch, and take out.