Exclusive Egg Roll Meatball Vermicelli Soup

Daylilies, wood ear mushrooms, and dried shiitake mushrooms should be soaked in warm water two hours in advance, and vermicelli should be soaked in warm water 20 minutes in advance.

Steam the egg rolls and meatballs over boiling water until cooked, drain the vermicelli, shred the daylily flowers, black fungus, and shiitake mushrooms, slice the ginger, and chop the green onions finely.

Cut the steamed egg roll into pieces.

Pour the water used to soak the shiitake mushrooms, the steaming juices from the egg rolls and meatballs into the pot. If it's not enough, add some water, then put in the ginger.

Add the shiitake mushrooms, cover the pot, bring to a boil over high heat, then reduce to low heat and cook for about 10 minutes.

Put in the meatballs and cover with a lid, cook for 5 minutes.

Add the wood ear mushrooms.

Turn to high heat, add daylily, and egg rolls.

Add the vermicelli, salt, and light soy sauce, stir briefly, and mix evenly.

Finished product.