Wash and remove the shell of mussels. Boil 2 cups of water for about 70 degrees and add 1 tbsp of cooking wine. Blanch the mussels for 10 seconds and put them into cold water. Dry them out.
Immerse the vermicelli into the water until it softs. Cut them short.
Wash the dried shrimps and immerse them for about 10 minutes in half a cup of water. Take away the dried shrimps and leave the water for future use.
Pan fry the dried shrimp on low heat in the wok. Do not add oil.
Wash the cherry tomatoes and cut them into half.
Wash the perilla leaves and remove the stems into the middle and them into strips.
Wash the black beans and dry them up.
Cut garlic and shallots into pieces. Mix them with black beans and chop them into pieces
Add 2 tbsp of oil in the wok on low heat. Add ginger strips, dried shrimps and black beans and fry them together until the smell comes out. Add the cherry tomatoes, the perilla leaves and ¼ tsp of salt then fry them up until the cherry tomatoes become soft. Put half of the cherry tomatoes in the bowl and leave the rest in the wok
Fry the vermicelli, one and half cup of water, dried shrimp water and along with the remaining leaves together. Put the lid on for about one minute until the vermicelli becomes soft. Put them on the dish.
Mix the other half of perilla leaves into the wok on medium to high heat. Add the mussels, oyster sauce, sugar, the white pepper and 1 tbsp of cooking wine and fry them evenly. Then add the vermicelli and fry them for about one minute. Turn off heat and add the sesame oil. Mix evenly and serve.
