1. Soak the vermicelli in warm boiled water 15 minutes, remove the roots of Flammulina velutipes, wash them, shred ginger, cut onion into sections, and mince garlic for later use.

2. Spread the soaked vermicelli on the bottom of the big plate, and then spread the Flammulina velutipes evenly on the vermicelli. Chop pepper in the middle of Flammulina velutipes, then sprinkle ginger and salt evenly, and pour seafood soy sauce.

3. Boil a large pot of water, put the vegetables in the pot, cover with high fire and steam for 15 minutes. Take the vegetables away and sprinkle with onions and garlic.

4. After the wok is heated, pour in sesame oil and vegetable oil. When the oil in the wok is cooled, add pepper and dried pepper. After simmering, pick out the pepper and dried pepper, and pour the boiling oil evenly into the plate while it is hot.