materials

811 fresh shrimps, 15 clams, 1 noodles, 311g nine-story pagoda leaves, a little seafood tomato broth, 2,511ml beef tomatoes, 3 onions, about 361g shrimp heads, 8-11 garlic carrots, 1 strips of 181g celery, 2 tomato purees, 211ml olive oil, 5111ml white wine, 61ml salt and a proper amount of black pepper

. Shredded onion, diced carrot and celery, peeled tomato, peeled and diced, peeled shrimp head and shrimp shell for fresh shrimp, washed clams after saltwater spit, thoroughly drained and washed, cut into rhombic slices (or rings)

2

and boiled tomato seafood stock, took a large soup pot (pressure cooker is used here) and poured some olive oil. Add minced garlic and shrimp head and stir-fry until fragrant

3

Add shredded onion and stir-fry until the onion is translucent and soft

4

Pour in tomatoes, carrots, celery, water, tomato puree and Chinese liquor, boil until it is big, then cover the lid and simmer for about 45 minutes (if cooked in a pressure cooker, add all the ingredients, then cover the lid and simmer with high fire. Sprinkle a little coarse black pepper, and finish [seafood tomato stock] (ps. The stock can be cooked in advance, cooled, refrigerated or frozen, and only need to be boiled and added before eating, so seasoning will be very time-saving and convenient)

6

Cook noodles, take a large soup pot, boil the water until it is large, then add the noodles, and mix them slightly with chopsticks or spoon (you can add a little oil in the boiling water) Add half a cup of cold water to the noodles when they are boiled until they are cooked and soft, then drain

7

Take another large soup pot, pour tomato and seafood stock, add clams and shrimps after the noodles are boiled over medium fire, drain thoroughly (you can add more spoonfuls of white wine to enhance the fragrance and remove the fishy smell), and cook until the clams are fully opened

8

Add noodles and nine-story tower, and take off.