1. Preparation materials: flower bud 500g, vermicelli 1, Flammulina velutipes 1, 5 quail eggs, appropriate amount of oil, salt, ginger, shallots 1, coriander 1, and 6 millet peppers.

2, ginger, onion, garlic, coriander, millet pepper diced.

3. Heat the casserole, pour in the oil, add the chopped ginger, garlic and millet pepper and stir-fry until fragrant.

4. Pour in the flower nails and stir fry evenly.

5. Add the right amount of salt.

6. After the soup is boiled, add the soaked vermicelli, cooked quail eggs and washed Flammulina velutipes.

7. After the vermicelli is cooked, sprinkle with chopped green onion and parsley.