1. Select the kidney beans, break them into large sections, and wash them for later use.
2. Wash the vermicelli and soak in warm water to soften.
3. Wash the mushrooms with hot water.
4. Slice the pork belly, plan to chop, and prepare some carrot slices.
5. Heat the pan, pour the oil, add pepper and saute until fragrant. .
6. Pour the pork belly and stir fry evenly.
7. Pour minced garlic and carrot slices and stir fry until fragrant.
8. Add kidney beans.
9. Pour in oyster sauce and light soy sauce, stir-fry evenly over high heat.
10. Pour 2 cups of water.
11. Shiitake mushrooms are also poured into the pot.
12. Add the broth, stir-fry evenly, cover with a lid, turn to medium-low heat, and simmer for about 15 minutes.
13. Stew until the kidney beans become darker and softer, check the amount of soup remaining. If the soup is too little, add a little boiled water appropriately.
14. Add the vermicelli and salt, and simmer for a few minutes to let the vermicelli ripe and taste.
15. Finally, sprinkle with chopped green onion and serve on the plate.
Tips:When putting the vermicelli, if the vermicelli has been soaked very softly in advance, you can put it later, if you don't have time to soak the noodles, put it in earlier. The vermicelli will not be cooked and hard if it is cooked for too short, and it will soak if it is cooked for too long, and it will not be chewy.
