Clam 1000g

Flammulina velutipes 300g

Mung bean vermicelli 2 rolls

Garlic 1 head

4 slices of ginger

Onion 1 part

4 Thai peppers

1 coriander

2 tablespoons Pixian bean paste

How to make tin foil powder?

1. The clam is soaked in clear water, and some sesame oil and salt can be added appropriately. It is said to help spit sand.

2. Prepare materials, chop garlic, slice ginger and cut Thai pepper.

3. Take a basin of clear water, rinse the clams, put them in, and boil them over high fire.

4. Pick out the pleasing clams and put them aside. Boil the rest of the clams for half an hour, take out the clams' shells, leaving only the clams' meat and a pot of white soup.

5. Pour the oil into the wok, add minced garlic, ginger slices and Thai pepper, and add the bean paste. Note that bean paste is easy to paste, please add water to the pot in time.

6. Pour the bottom material in the wok back into the soup pot to boil.

7. Add Flammulina velutipes and stew for about 10 minute. Use this time to prepare four pieces of tin foil (each folded together), spread them in two medium-sized bowls, and soak the vermicelli in the water.

8. Put the vermicelli and the clams with shells selected before into the pot and cook until the vermicelli is soft and hard.

9. Put the pollen in a tin foil bowl and add a little coriander.

10. Your two bowls of tinfoil powder are ready ~