Preparation materials: black fungus, dried cauliflower, pork stuffing, dried shiitake mushrooms, salt, cooking wine, chicken powder, edible oil, light soy sauce, dark soy sauce, sesame oil, starch.

1. Soak the dried mushrooms, fungus, and cauliflower in warm water the night before.

2. Remove the stems of the soaked mushrooms and cut them into small dices.

3. Pick off the head and tail of the soaked cauliflower and cut into cubes.

4. Wash the soaked fungus carefully and then cut into cubes.

5. Peel and mince the ginger.

6. Add a little light soy sauce, dark soy sauce, cooking wine, salt, and starch to the lean meat filling, and stir evenly.

7. Put the base oil in the pot. When the oil is hot, stir-fry the minced ginger until fragrant. Add the minced meat and continue to stir-fry. Pour in a little light soy sauce and cooking wine.

8. Continue to add diced mushrooms, diced fungus, and diced cauliflower and stir-fry.

9. Add water to the pot to cover the ingredients, then add dark soy sauce to adjust the color. Finally, thicken with starch and serve.