2. Soak the shiitake mushrooms in cold water in advance.

3. Cut the meatballs into small pieces, cut the Hangzhou peppers into circles with a knife, and cut the shiitake mushrooms into fan shapes and set aside.

4. Oil in the pot is hot, pour Pixian bean paste.

5. Stir fry red oil.

6. Pour in the mushrooms, stir fry.

7. Add meatballs, stir-fry well.

8. Add appropriate amount of cold water. Bring to boil on high heat and simmer on medium heat for 5 minutes.

9. Cover and simmer until the soup reduces.

10. Pour into machine pressed wet noodles.

11. Yard evenly.

12. Pour in green peppers.

13. Add black pepper.

14. Stir fry evenly.