1. Put the vermicelli in cold water, soak and soften.
2. Use scissors to cut into sections for later use.
3. Add a small amount of dark soy into boiling water and cook.
4. Put it in the cold water and remove the water-controlled water for later use.
5. Chop the green onion, ginger, and garlic separately.
6. Take a fresh squid and cut it off.
7. Shrimp and squid must be cut into small cubes.
8. Let go of the blanching in the water, and quickly remove it for tens of seconds. Add some cooking wine to the water
9. Heat the pan and put the oil on the green onion and ginger, and fry the minced garlic for a fragrance.
10. Put the blanched seafood in and stir fry
11. By the way, add 1 teaspoon of your favorite sauce at home, either soy sauce or shiitake sauce.
12. Then pour the fans in. Stir well
13. Add light soy sauce, dark soy sauce, salt, chicken essence, sugar, black pepper and stir well
14. Stir-fry evenly, turn off the heat and take out
Tips:Soak the vermicelli in cold water in advance to ensure a smooth taste. \nSeafood should be blanched in advance. \nAdding soy sauce when cooking vermicelli can improve the color. \nThe noodles are more convenient to eat\n
