Step 1: Prepare Vegetables

Cut the napa cabbage into small pieces and set aside. Cut the ginger into thin slices or shreds and set aside. Peel the carrot, and if desired, cut it into flower shapes before slicing. If the dried mushrooms are large, cut them in half. Cut the fried beancurd skin into small pieces. Smash the red fermented beancurd into small pieces with a spoon.

Step 2: Sauté Aromatics and Mushrooms

Heat a wok and add 1 tablespoon of cooking oil. Fry the ginger until fragrant. Then, add the smashed fermented beancurd, sliced carrots, black fungus, and dried mushrooms to the wok. Stir-fry briefly.

Step 3: Simmer Initial Ingredients

Add enough water to the wok to just cover the dried mushrooms and black fungus. Bring to a simmer and cook for approximately 1 minute.

Step 4: Add Cabbage and Simmer

Add the cut napa cabbage to the wok and mix everything evenly. Cover the wok with a lid and simmer for 2 minutes.

Step 5: Add Noodles and Beancurd Skin

After 2 minutes, remove the lid. Add the glass noodles and fried beancurd skin to the wok. Mix well and continue simmering. If the water level is too low, add some hot water. Cover the wok again and simmer for another 3 minutes to allow the beancurd skin to soften.

Step 6: Taste and Serve

Once the beancurd skin and napa cabbage have softened, taste the sauce. If you prefer a stronger flavor, add 0.5 teaspoon of salt. Stir to combine. The dish is now ready to be served.

• If you are unable to find fried beancurd skin, you can use normal ones and fry them yourself.

• To make the dish more appealing, cut the carrots into flower shapes.

• If the dried mushrooms are too large, cut them in half.

• If you notice the water level is too low during simmering, you can add some hot water.

• Adjust the amount of salt to your preference; add 0.5 tsp for stronger flavors.