1. Soak the mushrooms in dry warm water for more than 12 hours, soak them thoroughly, pick and wash them, and blanch them in water.
2. Wash cabbage, peel and wash carrots.
3. Carrot slices, cabbage cut into thin slices diagonally, blanched yuan mushrooms are washed, grabbed the water and torn into pieces, chopped green onion and ginger.
4. Add appropriate amount of oil to the wok, sauté the peppercorns, add peppercorns, green onion and ginger if you like a bit of numbness, add carrot slices and stir fry.
5. Add the mushrooms and stir fry.
6. Add cabbage and stir-fry until cooked.
7. Add salt, a little soy sauce and mushroom powder to taste.
8. Take out the pan and serve.
Tips:Yuan mushroom in the ingredients is dried Yuan mushroom, and Chinese cabbage is red Chinese cabbage. This cabbage is not only fried in beautiful color, but also has higher nutritional value than ordinary Chinese cabbage.
