There are dry and fresh auricularia auricula. Dry fungus needs to be soaked in warm water (it takes about 30 minutes, and it doesn't matter if it is soaked for a while), and fresh fungus also needs to be soaked in water. Better put some salt in the water. Then rinse it clean.

Shredding Auricularia auricula and Angelica sinensis for later use, adding appropriate amount of water starch (dry starch with a small amount of water) and a small amount of salt into the shredded meat. Then heat the oil in the pot, add some pepper, stir-fry the shredded pork with starch for two minutes, and put it in a bowl when the shredded pork is five-ripe. Then put a little oil in the pan (if you put too much oil when frying meat, you can leave it alone, it's up to you). Add minced garlic (you can also add watercress and pepper for spicy food) and stir-fry, then put green pepper, auricularia auricula and fried shredded pork into a pot and stir-fry. Add seasoning for about 5 minutes (depending on the firepower) and serve.

Auricularia is easy to fry.