1. Prepare all the materials. After buying the sixtieth piece from the market, you need to soak it in light salt water for an hour, let it spit out the sand, and then wash it for use.
2. Soak the vermicelli in clear water for half an hour, soak it softly and set aside.
3. Heat up a pan, pour an appropriate amount of peanut oil, add shredded ginger and minced garlic and sauté until fragrant.
4. In order to prevent the hot oil from splashing with moisture, it can be covered and braised. When the flower carapace is opened, it means it is cooked.
5. Pour proper amount of water into the flower pot, add fungus, proper amount of cooking wine, soy sauce, aged vinegar, black and white pepper, oyster sauce, and bring to a boil.
6. Finally, add the vermicelli and boil again, turn off the heat, and add coriander to taste and decorate.
7. Finished, delicious!
Tips:1. The vermicelli is easy to boil and should not be boiled for too long. Before cooking, soak it softly and set aside. Put the flower beetle after it is cooked, and cook for two minutes after boiling.
2. If you like spicy food, you can add millet pepper and chili noodles in an appropriate amount. According to your taste, you can also add enoki mushrooms, Chinese cabbage and other vegetables. This time I added black fungus.
