Cooking Steps

1. 

   Step1:Soak the clam in water, salt and sand in advance. Peel the shrimp and remove the shrimp line. After treatment, blanch the clam and the scallop in the pot respectively. Set aside.

2. 

   Step2:Two tablespoons of Japanese Wanzi thick soy sauce and two tablespoons of Japanese Wanzi light soy sauce. Add Japanese cooking wine, a little salt and sugar. Mix them into a bowl of sauce.

3. 

   Step3:Cook the noodles in another pot of boiling water. Remove the cold water. Set aside.

4. 

   Step4:Heat the oil in the pot. Stir fry the onion and cabbage shreds. Stir in the clam, scallop and shrimps. Add the cooked noodles. Add the sauce mixed in step 2. Turn the heat to stir quickly. After fully coloring, collect the sauce in a small heat. Add the green pepper shreds and carrot shreds before starting the pot. Mix well and serve.

5. 

   Step5:Put on the eggs with loose hearts, sprinkle with sea moss, and eat them. (method of poached eggs with soft hearts - hot oil in the pot. Knock in the eggs and turn to low heat. Cover the pot and fry for 30 seconds. Turn off the heat and simmer for 3-5 minutes.)