Soak Chinese mushrooms, black fungus and lily buds in individual bowls of hot water. When softened, drain the water.
Remove mushrooms stems, squeeze out excess water and cut to half or quarters.
Remove the hard portion on the underside of the fungus. Then, cut the rest of the fungus into smaller pieces.
For the lily buds, tie each bud in a knot (to prevent fraying).
Soak bean curd skin and tang hoon in individual bowls of water till softened.
When the beancurd skin turn soft and paler shade, cut to smaller pieces.
Heat oil in wok. Stir fry chopped garlic till fragrant. Then add dried shrimps, fermented soybeans and continue to fry.
Add the pork ribs and lightly sauté it until light brown.
Add cabbage and stir fry for a few minutes or until softened.
Pour water, add carrots, lily flower buds and stir well. Add Chinese mushrooms, black fungus, sesame oil, oyster sauce, gingko nuts and more water to combine all ingredients well.
Bring to a boil then cover with lid and let the vegetables simmer for about 5-10 minutes. Add beancurd skin and monitor water level. Add more whenever necessary.
When the vegetables are cooked and the water is reduced, add vermicelli and stir well to allow the vermicelli to absorb the sauce. Serve with steamed rice.