1. Ingredients: dried orchid tofu, black fungus (soaked and washed), wild rice (peeled, washed and cut), dried chili
2. Put the dried orchid tofu on the cutting board and cut it.
3. Heat 4 tablespoons of oil in a saucepan, add the cut water chestnuts and the cleaned black fungus, stir fry and stir fry.
4. Then, combine the cut dried orchid tofu, put the dried chilies, and add some water.
5. Add 3 tablespoons of light soy sauce.
6. Add 1 tablespoon of sugar.
7. Add 1 tablespoon of salt.
8. Season to bring to a boil.
9. Then, cook until the soup is almost ready, and serve.
