Ingredients: 300g rice noodles, 2 tablespoons soy sauce1,a few drops of black soy sauce.

Other ingredients: a little sliced meat, 5 shrimps (shelled and mud removed), cuttlefish 1 piece (washed and diced), 3 Chinese cabbage, sauce green 1 teaspoon, Shaoxing wine 1 teaspoon, millet flour 1 teaspoon, and a little garlic.

Sauce: 500ml of soup, green sauce 1 tsp, fish sauce 1/2 tsp, oyster sauce 1 tsp, a little salt and pepper, 2 egg whites or 1 whole eggs (beaten), and a little corn flour mixed with a little water.

working methods

1, put 1 tablespoon of oil in a hot pot, and add the sauce green and black soy sauce to the rice flour and stir fry;

2. Stir-fry until the rice noodles are evenly spread with sauce until the rice noodles are brown and the edges are burnt, which is very fragrant;

3. Put the rice noodles on the plate for later use;

4. Add the sliced meat into the sauce and marinate it with Shaoxing wine and corn flour to make the sliced meat softer and smoother;

5. In addition, heat another pot, add 1 teaspoon oil to the hot water, and blanch the cabbage to make it shine;

6. Drain the blanched Chinese cabbage and put it on the rice noodles;

7. Heat a wok, add 1 teaspoon of oil, saute minced garlic, add sliced meat, fry fish cakes until cooked, and put them on rice noodles;

8. Pour the soup into the pot, boil it, add shrimp and squid, and then add other seasonings except egg white and corn flour water;

9. Add corn flour and cook until it is thick or according to personal preference;

10, turn off the fire, slowly add the egg white and continue stirring until the egg white forms a thick shower on the rice noodle, and enjoy it while it is hot.