1. The ingredients are ready. Soak the vermicelli in boiling water, soak the shiitake mushrooms and fungus, and wash and set aside.
2. Peel off the old skin of the white radish and cut into slices.
3. Heat the wok, pour some oil, add green onions and fry until fragrant.
4. Add the sliced radish and stir fry for 5 minutes.
5. Pour the fried radishes into the bottom of the saucepan.
6. Cut off the roots of the shiitake mushrooms and tear up the fungus by hand.
7. Put the shiitake mushrooms and fungus in a pot of boiling water and cook for one minute.
8. Put the blanched fungus, mushroom vermicelli, and meatballs into a saucepan, and put in an appropriate amount of green onion and ginger.
9. Add salt, add extra fresh soy sauce, and oyster sauce to taste.
10. Add the water used to boil the mushrooms, transfer to the stove and simmer until soft.
11. The stew is especially delicious.
Tips:The meatballs are fried in advance, so they are very convenient for stewing.
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