1. Preparation materials: 300g of auricularia auricula, a spoonful of lard, a proper amount of salt and a little water.

2. Wash the fungus, remove the old part, and then pick the tender stems above into sections.

3. Heat the pan, add lard and heat until it melts.

4. After the oil melts, pour about 100 ml of water into the pot, boil it, add the fungus, and stir-fry while frying.

5. After the vegetables at the bottom are cooked, turn over and let all the vegetables be heated evenly until the leaves are soft.

6. Sprinkle salt before cooking and mix well.

Auricularia auricula leaf vegetable:

Auricularia auricula leaf vegetable, namely Auricularia auricula, is a tall perennial herb of Chrysanthemum in Compositae. It is born in forest, hillside or roadside grass, with an altitude of 1350~3400 meters. Its height is 1.5~2 meters, its stem is fleshy, its base is woody, its lower part is horizontal, its upper part is upright, it has many umbrella branches, and it is green or purplish. The leaves are large, the leaves are obovate, the edges have irregular sharp serrations, and the teeth are small; The head diameter is 10~ 12 mm, and the branches are arranged in an umbrella panicle. Achenes are cylindrical, brown, mostly crested and white, and the flowering and fruiting period is from September to June. It is widely planted in the north and south, perennial in the tropical region of the south and annual in the north.