Veggie meat slices are soaked in warm water for two or three times, squeezed to remove water and beany smell.
The fungus is also soaked and washed for use.
Wash the perilla leaves and remove the leaves, not the stems. Wash and cut the peppers, and shred the cabbage.
Remove the oil from the pot and slowly sauté the sliced meat until it is slightly yellow on both sides and set aside.
Add a little more oil, fry in the perilla and sauté on low heat, add the chili and shredded cabbage and stir fry until soft and cooked.
Add fungus and sliced meat and fry together, sprinkle with oyster sauce and fry until cooked.