Beef Balls and Fungus Stewed Vermicelli
1.
Prepare beef balls, fungus and mung bean vermicelli
2.
Soak the vermicelli and fungus in water 4 hours in advance, and then the soaked vermicelli: cut along the lines and cut into long strips for later use
3.
Heat the pan with cold oil, saute the shallots and ginger
4.
Add the beef balls and stir fry for a while
5.
Pour a large bowl of water into the pot, then throw in the fungus
6.
Cover with high heat, turn to low heat when the water is boiled, and simmer for 5 minutes
7.
Add mung bean vermicelli, turn to high heat and simmer until 5 minutes
8.
Bring to the boil again, add 2 teaspoons of salt into the pot
9.
Watch the vermicelli turn to transparent and smooth
10.
A little bit of MSG
11.
Drip a little MSG and finally sprinkle with lettuce, carrot slices and a little shrimp skin, turn off the heat
Tips:
1. Fungus: need to be soaked in water 8 hours in advance
2. Mung bean vermicelli: can be soaked in advance, or directly washed into the pot
3. Friends who don’t like beef also change other ingredients
4. Friends who like spicy food can also add hot sauce, presumably it tastes better