1. Wash the vegetable cores and soak the mushrooms.
2. Cut the cabbage core into sections (the lower stalk is too thick and cut into pieces).
3. Shred the shiitake mushrooms.
4. Raise the pot and burn the oil.
5. When the oil is 70% hot, stir-fry the shiitake mushrooms for a fragrant flavor.
6. Stir fry the vegetable stems first.
7. Quickly stir and fry the lower leaves evenly.
8. Add salt, chicken bouillon to taste, and serve.
