2. Peel the garlic seeds first, chop them into minced meat together with the washed pork, and add a proper amount of salt, raw flour and soy sauce for pickling;
3. Put the eggs in a clean and dry bowl, add a little salt and stir into a uniform egg liquid for later use;
4. Wash and chop the green pepper for later use, and soak the sweet potato vermicelli in boiling water in advance; Wash shallots and cut them into chopped green onions for later use;
5. Prepare a small pot, wash and dry the water, and put a proper amount of cooking oil (don't put too much, it is easy to splash and get greasy);
6. Spread a spoonful of chicken egg liquid to the bottom of the bowl with a small porcelain spoon, then put a spoonful of meat stuffing into the middle of the egg cake and turn the egg cake over with a spatula to wrap the meat stuffing (the meat stuffing is moderate, so it will be easy to break), and the egg dumplings will be ready for use;
7. Put a proper amount of oil in the pot to boil, add 1 spoon of minced garlic and shellfish, then add green pepper and a proper amount of salt and stir quickly until it is fragrant. Then put the prepared egg dumplings in the pot, stir a little, add a proper amount of water to boil, add a spoonful of mushroom essence (chicken essence or monosodium glutamate can be added according to personal taste) after the water is boiled, taste it, and then add vermicelli until the water rises, and then add onion.