1. Remove the shells of the shrimps, and open the back to pick out the shrimp threads.
2. Add appropriate amount of salt, pepper, and cooking wine to mix well, and marinate for half an hour.
3. Heat the clams into a pot and boil.
4. Take the meat and set aside.
5. Fresh squid cut flower knife, blanched.
6. Beat the eggs into a bowl and whisk evenly into egg liquid.
7. 100g chicken soup, 50g water, appropriate amount of sugar, pepper, starch, and sesame oil to make a clear soup.
8. Heat the pan with oil and fry the shrimps until they change color.
9. Stir-fry the rice noodles with the base oil (add oyster sauce and stir well), and serve.
10. In another pot, add seafood and clear soup to a boil.
11. Push the egg laying liquid until it is set, and pour it on the pho to taste.
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