1. Cut the cabbage into sections.
2. Cut carrots into slices.
3. Cut the shiitake mushrooms into slices.
4. Squeeze the oily gluten with your fingers.
5. Add a large bowl of shiitake mushroom water to the wok.
6. Add black fungus.
7. Add shiitake mushroom slices and cook for 5-7 minutes, simmer and boil.
8. Add carrots and cook for 3-4 minutes.
9. Add the cabbage and stir-fry to get the water out.
10. Add 2 teaspoons of chili paste and stir fry.
11. Finally, add oily gluten and cook until soft, then add a little salt and chicken essence for seasoning.
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