2. Soak yuba and auricularia auricula in advance, cut yuba obliquely, slice carrot, slice onion, ginger and garlic.
3. Add a small amount of oil to the pot and heat it. Saute shallots, ginger and garlic slices.
4. Add yuba, fungus and carrot and stir fry.
5. Add some cooking wine, soy sauce, sugar and half a glass of water and stew for a while.
6. When the soup thickens, add appropriate amount of oyster sauce.
7. Stir well and serve.