1. Prepare minced meat, shiitake mushrooms, cloud ears, small onions, and break up all the ingredients.
2. Heat oil in a wok and saute minced meat until fragrant.
3. Then add other ingredients, add salt and a little chicken essence, stir fry evenly.
4. Finally, put the chives in and mix evenly and turn off the heat. This is the stuffing used to make roll noodles.
5. Prepare a pack of vermicelli powder.
6. Mix a pack of vermicelli with four and a half bowls of water to make rice milk.
7. Heat a flat-bottomed non-stick pan over medium heat, then put a spoonful of rice milk into the pan and spread it evenly, then cover the pan for a few seconds.
8. Iron the roll powder.
9. Remove the lid and use a flat bottom to press the hot rolled powder (remember to leave some powder outside) so that the rolled powder will not shrink.
10. Prepare a flat bottom plate and apply a layer of oil.
11. Press the hot rolled powder with a flat base (see step 9), then turn it over and place it in the oiled pan.
12. Scoop a spoonful of the fried roll noodle filling into the hot roll noodle
13. Roll up the roll powder.
14. Then close your mouth.
15. To make the dipping sauce, use garlic, fish sauce, lemon juice, and a little sugar to adjust the taste.
16. The finished roll is crystal clear.
