2. Stir the flour into a spindle shape.
3. Cut the tomatoes, remove the meat from the clams, wash them, and beat the eggs into egg liquid for later use.
4. When the oil in the pan is 70% to 80% hot, add tomatoes, clams, shrimps, dried clams and shrimps in turn, stir-fry them with high fire, then add water to boil them, and add half a spoonful of white pepper, appropriate amount of salt and 5-6 slices of ginger.
5. When the soup is boiling, shake the noodle shuttle into the pot with the plate of noodle shuttle in your left hand, and stir the chopsticks in your right hand quickly in the pot. After boiling for 1-2 minutes, raise the left-hand egg bowl a little, and slowly cook the egg liquid into the boiling soup. Stir the soup with the chopsticks in your right hand, taste it a little, and then put the coriander into the pot.