1. Wash the Chinese cabbage and slice it into thin slices, soak the fungus in advance, wash and set aside, and slice the pork and carrots.
2. Put half of the green onion, ginger, garlic, and pepper aniseed powder in a pot with oil and fry until fragrant. Add the pork and stir-fry until the color changes.
3. Add fungus and cabbage carrots, stir fry, add appropriate amount of water to boil.
4. After the pot is boiled, add salt, and finally put the remaining green onion, ginger, garlic and MSG in it.
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