The fungus is soaked for two hours in advance, washed and reserved.
Wash cauliflower with water and set aside.
Heat the oil in a hot pot, stir-fry the cauliflower, add two tablespoons of soy sauce and a little water after a little change of color, turn to a low heat and simmer slowly.
After evenly coloring, stir fry in the fungus fire.
Add salt to taste.
Finally add water starch and collect juice on high heat.