1. Water chestnut, pleurotus eryngii slices. Note: Please ignore it.
2. Cut the tofu into thin slices.
3. Dry fungus soaked.
4. Pan, a little oil.
5. Add the cut tofu and fry.
6. Fry until golden.
7. Put the fried tofu on the plate and let it cool.
8. Cut Chinese cabbage into square slices.
9. Put a little oil in a pan and stir-fry the rice whites.
10. Add pleurotus eryngii and Chinese cabbage and stir fry.
11. Put in the soaked fungus. Stir fry until soft.
12. Then add the fried tofu.
13. Add salt, chicken essence, five-spice powder, dark soy sauce, sugar, and vinegar to taste. Then pour in the thickened starch.
14. Put a little coriander and mix well before serving.
15. Plate.
