1. Soak the fungus in advance, wash the cabbage and cut it into blocks;

2. Pour the oil in the pan, add the onion, star anise and red pepper, saute until fragrant, add the washed meat slices, stir fry the meat slices, and then pour the soy sauce and cooking wine;

3. Add Chinese cabbage and auricularia auricula and stir-fry quickly. Stir-fry until the vegetables are soft, cover with half a bowl of water and cook. Cook until the water is dry and the vegetables are ripe. Add a little salt and stir-fry.

Tips:

1. Dry fungus should be soaked in advance, and the roots of fungus should be cleaned after soaking, otherwise a lot of sediment will stick to the roots of some fungus.

2. Because the stem of Chinese cabbage is not easy to cook, add some water and stew it slightly when frying.

3. You don't need to collect the soup too dry, because it's delicious to soak your hair.

5. My favorite dish is fried meat with black fungus and cabbage, and the dish is mixed with some soup on the rice.