1. Prepare 3 scallops, 5 dried shrimps, 1 shiitake mushrooms, 1 slice of ham, 1 each of green and red peppers, and 2 garlics.
2. Prepare 2 sticks of chee cheong fun.
3. Soak the mushrooms, scallops, and dried shrimps in advance. Grate the scallops and dried shrimps, and cut the mushrooms and ham into cubes for later use.
4. Cut garlic into puree, dice green and red pepper, and cut green onion into shreds for later use.
5. The practice of chili soy sauce: 1. Put the garlic in the oil in the pot.
6. Add the green and red pepper to the garlic aroma, then add soy sauce (you can add some sugar if you like sweetness), and put it in a bowl.
7. Spread the Chencun noodles flat, and sprinkle mushrooms, dried shrimps, ham, and scallops on the rice noodles.
8. Roll up the Chencun flour and cut into even pieces.
9. Bring the water to a boil, put the Chencun noodles in, steam for about 5 minutes and take out.
10. Pour the chili soy sauce on the chee cheong fun and sprinkle with shredded green onions.
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