1. The Chinese cabbage is replaced with a knife.
2. Heat the pan and add the green onion, ginger, pepper, dried chili and saute until fragrant.
3. Add the Chinese cabbage.
4. Stir fry evenly.
5. Add carrots and fungus and stir fry until mature.
6. Add salt, chicken bouillon, and vinegar, stir fry evenly.
7. Out of the pan.
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