1. Wash the green peppers, onions, carrots, and cabbage separately and cut into shreds for later use.
2. Place the clams in light salt water and let them spit out the sand for a while, remove the shells, heads and intestines of the shrimps, and clean the squid with a knife.
3. 2 tablespoons of light soy sauce + 2 tablespoons of fuel consumption + 1 tablespoon of dark soy sauce + 1 tablespoon of cooking wine + a little salt + 1 tablespoon of cold water, mix well and set aside.
4. Put water in a pot and bring to a boil, blanch the clams, shrimps, and squids separately and scoop them up.
5. In a separate pot, add water to a boil, add the noodles, and cook until 7-8 minutes are cooked. Pick up cold water.
6. Heat oil in a wok, add the shredded onion, carrot, and round cabbage, then add clams, squid, and shrimp and stir-fry evenly.
7. After the noodles are submerged in cold water, remove them and let them dry, put them in the pot, add the seasoning sauce, and stir-fry evenly over high heat.
8. Finally, add shredded green pepper and a little pepper, and stir-fry evenly.
Tips:1. The amount of noodles used is relatively small, so I put 2 slices, both dried noodles and pasta.
2. If the squid can't be flicked, it is okay to cut it into circles or small pieces.
