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1. Wash the cabbage and bean curd, then cut into small pieces.
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2. Soak the mung bean vermicelli in water for a while.
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3. Heat up the pot and add minced garlic until fragrant.
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4. Then pour in the chopped cabbage and bean skin and stir fry.
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5. Stir-fry the cabbage until soft and add a proper amount of salt.
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6. Then join the soaked fans.
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7. Add appropriate amount of oyster sauce and stir fry evenly. (Because the vermicelli absorbs water, sprinkle some water in the middle and stir fry, you can also stir fry with less oil) I like to clean it, so I add water.
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8. After the ingredients are cooked, they are served on a plate.
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