Direction:

Cut the cabbage into wedges then peel them. Slice the carrot. Prepare some small shrimps. Rinse them all. Mince the garlic. 將高麗菜撥開切塊，將紅蘿蔔切片，把蒜頭剁碎，準備少許小蝦備用。

Pre-soak the dried tofu skin and black fungus until they turn soft. 將豆腐皮和黑木耳浸泡在水中至到變軟。

Pre-soak the glass noodle. Prepare the fermented bean curd for later use. 預先將冬粉浸泡水中將之軟化；挖出三小塊豆腐乳。

Heat the oil, then saute the minced garlic. 中火把油燒熱後，將剁碎的蒜頭爆香至金黃色。

Shrimps in, saute them for half a minute. 倒入小蝦，翻炒半分鐘。

Fermented bean curd in, stir fry them with the shrimps for half a minute. 倒入豆腐乳，壓爛後與蝦子攪拌翻炒半分鐘。

Get cabbage, carrot, and black fungus in the wok. Stir fry them for three minutes. 將高麗菜、紅蘿蔔、黑木耳倒入，一起翻炒三分鐘。

Tofu skin in, stir fry everything for one minute. 倒入腐皮，繼續翻炒一分鐘。

Glass noodle in, add salt and chicken powder, then stir-fry everything for one minute. 倒入冬粉，加鹽、雞粉，然後繼續翻炒一分鐘。

Add a cup of water, simmer them for five minutes. 倒入一杯水，燜煮五分鐘。

And it is done!!! 上菜羅!!! The presoaked tofu skin and glass noodles are cooked at the later stage so that they won't become too mushy. The fermented bean curd is already salty so you only need to add a scant amount of salt. All in all, you get to taste the crunchiness from the cabbage and black fungus, accompanied with the soft tofu skin and glass noodle, and then a little briny flavor from the shrimps, and most importantly, the unique salty flavor from the fermented bean curd, which already coated all the ingredients in one bowl. Simply delicious. 泡水後的腐皮和冬粉在快起鍋的時候才放下鍋煮，以免煮太久變爛。腐乳的味道已偏鹹，所以稍微加一點鹽提味就好。整體上，高麗菜和黑木耳的清脆口感，搭上腐皮和冬粉，再加上蝦子的鮮味和豆腐乳的獨特鹹味，這來自五湖四海的食材就被炒在一堆，吃起來會停不了口喲。

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