2. Step: (1) Pour the bought flower nails into the basin, pour a proper amount of water and a small amount of salt into the basin, stir with chopsticks and soak for about an hour. Spit out all the sediment in the flower shell. Soak the vermicelli in hot water for about 10 minute until it becomes soft. Flammulina velutipes cut off the roots with a knife, washed with water and torn into small petals by hand. Onion, ginger and garlic are cut into powder with a knife, and millet is cut into sections. Put it in a bowl for later use.
(2) Take another oil pan, add minced ginger and garlic, stir-fry until fragrant, add millet pepper, add 2 spoonfuls of bean paste, and stir-fry until fragrant. Add sand-spitting buds and stir well with a spatula so that each bud is covered with bean paste. Pour the soaked vermicelli into the pot. Add the right amount of water and simmer for about 20 minutes without ingredients. Time's up, add soy sauce, oyster sauce, sugar and cooking wine, turn to low heat and cook for another 6 minutes. You can add salt according to your personal preference before cooking. The prepared flower shell vermicelli is eaten while it is hot, with rich soup, smooth vermicelli and unique taste of Flammulina velutipes.