Ingredients: 50g of auricularia auricula, 200g of cauliflower, appropriate amount of vegetable oil, appropriate amount of salt, soy sauce 10g, chicken essence 1g, and 2 green peppers.

1, prepare materials.

2. First soak the auricularia auricula in cold water, then soak it in flour for several times, and then gently rub it with your hands for a few times, so that the sand and fine dust in the folds of auricularia auricula can be sucked away by the small particles of starch.

3. Cut the organic cauliflower into small pieces, soak it in light salt water for several times, wash the green and red peppers and cut into pieces, and cut the ginger into sections.

4. Cool the oil in a hot pot, and the oil is 70% hot in Jiang Mo, and the fragrance is fried. After the cauliflower is heated, the fragrance is quickly fried.

5, add black fungus and stir fry evenly, stir fry quickly for a while.

6. Add green and red pepper pieces and stir-fry the spicy taste of pepper.

7, add soy sauce and stir fry evenly, and you can't add soy sauce in advance, that is, add cauliflower when frying cauliflower.

8. When cauliflower and black fungus are cooked, add salt and stir fry evenly.

9. Add chicken essence and stir fry for about 1 min. If the fried fungus pot crackles out of the pot, it won't if you add a little cooking.