1. After the shiitake mushrooms are cleaned, remove the handles of the shiitake mushrooms and leave the shiitake umbrella cover for use
2. Frozen the pork belly slightly and cut into small cubes with a knife, as small as possible. Green onion ginger, carrots minced
3. Add meat cubes with green onion, ginger, carrot cubes, add the same food to the version, step on the cooking wine, and mix well with pepper. It is best to knead and beat with your hands.
4. Put in an egg white and 1 tablespoon of starch, the starch should be soaked in water
5. Grab it again and put in the sesame oil for later
6. Heat the pot and add the hot sauce
7. Fried incense
8. Soak the vermicelli with water in advance, remove it and put it on a plate
9. Put the mixed meat into the canopy of shiitake mushrooms, fill and smooth
10. Put the prepared shiitake mushroom box on the vermicelli
11. Put water in the pot into the steaming rack
12. Put a spoonful of fried chili sauce on each shiitake box mountain (forgot to take this step), put the plate in the steamer, steam for 10 minutes
13. After steaming, take out, sprinkle some seafood soy sauce and chives on the vermicelli, and pour a spoonful of hot oil on it.
Tips:1. The shiitake mushrooms are large and deep, which can be decorated with more meat;
2. Hot sauce can be replaced with chopped peppers, etc.;
3. The hot sauce is already very salty, so the meat should be less or no salt;
4. In the most out of the pot, pour some soy sauce on the vermicelli, and pour the hot oil on the chives.
