Steps

1. Crumple parchment paper and line the steamer for the Mapo Vermicelli.
   🕒 04:30
2. Crack 1-2 eggs around the outside of the parchment paper.
   🕒 05:30
3. Place 40-60g of round vermicelli into the steamer; if using long vermicelli, cut it in half before adding.
   🕒 05:39
4. Arrange 1/4 bunch of garlic chives (cut into 5cm pieces), 1/3 green onion (julienned), and 1/3 carrot (thinly sliced) on top of the vermicelli.
   🕒 06:02
5. Mince 1 clove of garlic (5-10g) and 1 piece of ginger (5-10g), then sprinkle them over the vegetables.
   🕒 07:44
6. Mince 60g of pork belly and spread it over the vegetables, breaking it apart to prevent clumps.
   🕒 09:33
7. In a bowl, combine all seasonings: 1.5-2 tsp Chicken Stock Powder, 0.5-1 tsp vinegar, 2 tsp soy sauce, 2 tsp Cook Do Aged Doubanjiang, 2 tbsp Mirin (Sweet Rice Wine), and 4 tbsp water. Mix well.
   🕒 10:49
8. Pour the mixed seasonings evenly over all ingredients in the Mapo Vermicelli steamer.
   🕒 12:50
9. For the Ramen Shop Style Bean Sprouts, line another steamer with parchment paper and poke a hole in the center. [Pro Tip!] Creating a hole in the center allows steam to pass through while preventing the bean sprouts from becoming watery.
   🕒 13:26
10. Place 1-2 bags of washed bean sprouts into the steamer, then place 1 whole clove of garlic (5g) on top.
    🕒 13:47
11. Place the Mapo Vermicelli steamer on the bottom tier and stack the bean sprout steamer on top. Set them over a pot of boiling water. [Pro Tip!] By placing ingredients that take longer to cook, like meat and vermicelli, on the bottom tier, and easily steamed bean sprouts on the top tier, you can cook them simultaneously.
    🕒 14:15
12. Steam over medium-high heat for approximately 12 minutes.
    🕒 14:42
13. Once steamed, remove from the steamer pot. Drizzle 2-3 rotations of sesame oil over the Mapo Vermicelli in its steamer, then sprinkle with toasted sesame seeds to taste and mix.
    🕒 19:25
14. Remove the whole garlic clove from the bean sprout steamer and place it in a bowl. Mash the garlic with a fork.
    🕒 20:58
15. Add the steamed bean sprouts to the bowl with the mashed garlic, then add 1 tbsp ground white sesame seeds, 0.5-1 tsp Chicken Stock Powder, 0.5 tsp sesame oil, 0.5 tsp vinegar, pepper to taste, chili oil to taste, toasted white sesame seeds to taste, and 1 tsp Cook Do Aged Doubanjiang. Mix well.
    🕒 21:11
16. If the flavor seems bland, season with Ajishio (seasoned salt) to taste.
    🕒 23:44