500g of Vermicelli

Side Ingredients

Lean Pork

Mushrooms

Mushrooms

Cloudy Fungus

Scallions

Onion

Small Onion

Eggs

Ingredients

Salt

Chicken Essence

1. Prepare minced meat, shiitake mushrooms, cloudy ears, small onions and break all ingredients.

2. Heat oil in a frying pan and stir fry the minced meat.

3. Then add the other ingredients and add salt and a little chicken broth.

4. Finally, put the scallions into the mix evenly off the heat. This is the stuffing used to make the rolls.

5. Prepare a packet of flour roll powder.

6. One packet of vermicelli powder is mixed with four and a half bowls of water to make a rice paste.

7. Heat a non-stick frying pan on medium heat and put a spoonful of rice paste into the pan and spread it evenly, then cover the pan with a lid for a few seconds.

8. Hot rolled flour.

9. Remove the lid of the pan and press the hot rolls with a flat bottom plate (remember to leave a little powder on the outside) so that the rolls do not shrink when they are poured back out.

10. Prepare a flat bottom plate and sweep a layer of oil.

11. Press the hot rolled powder with a flat bottom plate (see step 9) and turn it over to the oiled plate.

12. Spoon a spoonful of the fried filling into the blanched rolls

13.

14. Then close the mouth.

15. To make the dipping sauce, use garlic, fish sauce, add lemon juice and a little sugar to taste.

16. Do a good job of rolling powder, crystal clear