Step 1

Once the kao fu is soft, rinse it under running water. Then cut each piece into 1-inch by 1-inch squares. Rinse the mushrooms, wood ears, and lily flower. Drain and set aside.

Step 2

Heat oil in your wok over high heat. Add the ginger and fry for 30 seconds. Add the kao fu, and cook until slightly browned, about 2 minutes. Add the mushrooms, wood ear, lily flower, and peanuts. Mix everything well. Then add the wine, soy sauces, sugar, and water. Stir well and bring to a boil.

Step 3

Cover the pan, turn the heat to low, and simmer for about 1 hour, stirring every 15 minutes to prevent sticking. Serve warm or cold (this is usually served as a cold dish).