Prepare the materials: peeled pork belly 2g, dry powder strips 2g, ginger 15g, shallots 1g, salt 4g, sweet potato starch 5g, a little soy sauce, pepper powder, monosodium glutamate, broth, black fungus and cooking wine.

Steps:

1. Chop the peeled pork belly into meat stuffing, add a little cooking wine and appropriate water, and stir well.

2. Cook dry powder strips and chop them.

3. Soak the auricularia auricula, wash it, chop it, cut the ginger into powder, and cut the shallots into chopped green onion.

4. Put the above ingredients together, add a little soy sauce, a proper amount of salt, monosodium glutamate, pepper powder and sweet potato starch, and add the broth while stirring, so that the filling is not dry.

5. Prepare the wet steaming cloth on the steamer pad, and start to make meatballs. The size of the meatballs should be held loosely with one hand. Don't hold the meatballs too tightly, otherwise it will be difficult to steam them. Put them on the prepared steamer, and don't be afraid to arrange them too tightly. After steaming, they will be separated with a light break.

6. Pour enough water into the large steamer, add the meatballs, and steam for 15 minutes after high heat.

7. vermicelli balls are ready.