1. Soak the auricularia auricula for 3 hours in advance, then peel off the pedicel and tear it into small pieces. Wash the Chinese cabbage and slice it. Stir-fry the yuba and soak it for 5 minutes. Drain the water and cut it into sections. Wash the pepper and cut off the pedicel. Cut it into rings. Wash and chop the ginger. Peel and slice the garlic.

2. Oil the pan, add ginger, pepper rings and garlic slices and stir fry.

3. Add auricularia auricula and stir fry for about 1 min.

4. Add Chinese cabbage and stir fry for about 30 seconds.

5. Add soy sauce and stir well, add a little water, add sugar and salt, add yuba and cook for 2 minutes.

6. Add oyster sauce and stir well.