1. Rinse the scallops with clean water and soak them in cooking wine. I put them in the refrigerator to soak overnight

2. Wash the cuttlefish and soak the dried squid and wash them

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3. Prepare enoki mushrooms and vermicelli

4. Prepare ginger, garlic slices and dried shiitake mushrooms, soak them, wash and shred them

5. Remove the roots of enoki mushrooms and rinse them , soak the vermicelli in boiling water

6. Wash and chop the lettuce

7. Cut the cuttlefish and squid bodies into thin slices

8. .After the water in the pot is boiling, pour in the cuttlefish and squid, roll them up, pick them up and rinse them thoroughly

9. Heat the oil in the pot and add the garlic and ginger and saute until fragrant

10. Add the mushrooms first Fry until fragrant

11. Pour in the squid and cuttlefish

12. Pour in the scallops and soaked cooking wine

13. Add the cooking wine

14. Add vermicelli and boiling water

15. Add abalone juice to taste, cover and cook over medium heat for 2 minutes to neutralize all the ingredients

16. Then open the handle Add the enoki mushrooms and bring to a boil

17. Add the lettuce and stir-fry evenly, then turn off the heat and take it out

Tips

1. Try it when adding abalone juice Add more flavor

2. Scallops tend to be salty, so don’t rush to season them until the flavor is cooked out before seasoning them.

3. Do not scatter the enoki mushrooms when adding them.