Steps:
1. Soak the flower nail in advance when you buy it, add 2 tablespoons of salt and 1 tablespoon of oil, stir well, soak for about 30 minutes, and let the flower nail spit out all the sediment.
2, soak the gap in the flower armor, we will deal with the shrimp first, pick the shrimp line, cut off the shrimp eye, and clean it.
3. Then chop the garlic into minced garlic, millet pepper and chopped green onion.
4. Wash Flammulina velutipes and tear them into small flowers for later use.
5. soak the vermicelli in hot water for later use.
6. Wash your nails repeatedly. After it is clean enough, pour it into boiling water twice, stir it with chopsticks until the flower nail is slightly soaked, and then rinse it with water several times.
7. Put oil in a hot pot, pour millet pepper and half minced garlic into the pot and stir-fry together.
8. turning it yellow is like an explosion.
9. Then pour the fragrant garlic pepper into the remaining raw garlic powder.
10, add light soy sauce, dark soy sauce, oyster sauce, cooking wine, sugar, chicken essence, salt and pepper.
1 1, add about 20 ml of clean water, and stir evenly for later use.
12, spread a layer of Flammulina velutipes on the bottom of the pot. I use a medium-sized milk pan with natural gas at home. If possible, I'd better use a casserole instead of changing plates.
13, spread the soaked vermicelli.
14, then spread out the shrimp and put it anywhere.
15. Expand all the flowers. If you think it's too much, buy less. I have too much, enough for four people.
16, and then pour the prepared juice into the pot.
17. Pour in about 300ml of boiling water or water, cover the lid, and simmer for 8 minutes on medium heat.
18, you can stir it properly with chopsticks to make the vermicelli and Flammulina velutipes at the bottom taste, and then you can go out of the pot.
19. Sprinkle a little chopped green onion after serving.