Method

1. Soak lily buds, black fungus and beancurd skin in water for 30 minutes
2. Tie lily buds into knots
3. Cut cabbage into pieces (not too small as it will shrink when frying)
4. Chop spring onions into small pieces for garnishing
5. Heat up the wok and add oil
6. Once heated, fry the garlic until slightly brown, then add the meat
7. Toss in the cabbage, black fungus, lily buds, beancurd skin, pig skin and vermicelli to fry
8. Add light soy sauce, dark soy sauce, and pepper for seasoning
9. Pour in the chicken stock and let it simmer for 20 – 25 minutes
10. Serve with steaming white rice and enjoy!

Pair the dish with: