First, we remove the roots of the mushrooms and wash them in water. Then, after the water boils, we add some salt, put the mushrooms in, blanch them, remove them and control the moisture, and then soak the vermicelli in advance.

Then prepare a bowl, add minced garlic and millet pepper, pour in hot oil, add light soy sauce, and stir oyster sauce evenly for later use. Change the blanched mushrooms into cross knives, which will make it easier to taste.

Put the pre-soaked vermicelli on the mushroom in handfuls, then pour the juice we prepared as a dish on it with a spoon, steam it on a steamer for 5 minutes, then pour some steamed fish and soy sauce, put some chopped green onion on each mushroom vermicelli, and pour hot oil again to serve.

This mushroom vermicelli is ready. In fact, it feels a little like roasting oysters, but she is steamed and not oysters, but the taste is definitely not bad.