Step 1: Wash the soil of the yam skin, peel off the skin, rinse it with water slightly, and cut it into pieces (if there is oxidation discoloration during peeling, soak it in water with white vinegar after slicing to prevent discoloration). After soaking dried auricularia auricula, wash and tear it into small flowers, wash and cut colored peppers, and soak Lycium barbarum in water for a while.

Step 2: Pour a little oil into the pot when it is hot. After the next few garlic slices are sauté ed, pour the yam slices and stir fry. Because there is more starch and mucus in yam, it is easy to stick to the pot when stir-frying. You can pour a little water and stir-fry for two minutes. After that, pour in the fungus and medlar, continue to stir fry for two minutes, see the situation in the pot, and add a little water if necessary.

Step 3: Stir-fry the yam and fungus, turn off the heat, pour in the cut colored pepper slices, add salt, and continue to stir-fry for a few times to get out of the pot.