Do it together

🥦 raw materials:

200 g big line (or mee line as you like)

4-5 fresh shrimp (shell sheep, back slit)

1 squid (slice fit)

Snapper or mussels (add as you like)

2 kale (peel straight, stiff stem out and slice obliquely)

Fresh Scented Mushrooms or 3-4 Straw Mushrooms

1 tablespoon chopped garlic

1 tablespoon gourd

Oily flour, or 1.5 tablespoons of cornstarch (dissolved about 1 / 4 cup of water)

Pork bone broth or two cups of water

🧂 Condiments

1 tablespoon oyster sauce

1 tablespoon soy sauce

1 teaspoon black soy sauce (for roasting strands)

1 teaspoon sugar

Pepper meal for sprinkles

Step 1: Roast the strands to fragrance the pan.

1 Set the pan to very hot. Put a little vegetable oil on it (about 1 teaspoon).

2 Put a big line on it, followed by soy sauce.

3 Use a strong fire to quickly roast the line with a slight burn and a pan fragrance. Then scoop it up and put it on a plate.

Step 2: Make a sea-topped water.

4. Use the original leaf pan. Add a little oil. Add chopped garlic and tofu to sauté until fragrant.

5. Put shrimp, squid and fish meat to sauté enough for the external skin to start to ripen (no need to ripen 100%, the meat will not be sticky).

6. Add some broth or water to it. Wait until the water starts to boil.

7. Add aromatic kale and mushrooms to it. Seasoned with oyster sauce, soy sauce and granulated sugar.

8. As soon as the vegetables become soft and the water boils, "lighten the fire" and slowly pour the dissolved oil starch into it a little at a time, along with the water in the pan, quickly (so that the starch does not coagulate), the poor get their favorite toughness and turn off the light immediately.

Step 3: Arrange the serve.

9. Scoop a hot sea topped water with bouncy ink shrimp, topped down a large line prepared by the roast.

10. Sprinkle the pepper into the cork.