1. Shrimp, clams, fish, vermicelli, green onions, beef chili sauce
2. Soak mung bean vermicelli in warm water in advance, drain the water and set aside.
3. Wash the green onion and ginger, mince the green onion, slice the ginger and set aside.
4. Wash the heads of clams, prawns, and fish, and cut the fish into long strips for later use.
5. Bring the water to a boil in the soup pot, add the shrimp, clams, and fish to blanching water.
6. Boil it out.
7. Heat oil in a wok and add ginger over medium heat.
8. Then add shrimp, clams, and fish.
9. Stir fry a few times and pour in the rice wine.
10. Put in water.
11. Add soy sauce.
12. Bring to a boil and add the vermicelli.
13. Stir fry and add beef chili sauce.
14. Add a small amount of salt, chicken essence, and sprinkle with chopped green onion.
Tips:1. When cooking clams, you must let the clams spit out the sand in advance.
2. Mung bean vermicelli can be soaked in boiling water in advance.
3. The sauce used can be according to the taste of each person.
4. Friends who like spicy food can add some chili.
