1. Wash seafood mushrooms and crab-flavored mushrooms, cut off the roots, and cut into small pieces.
2. Wash green leafy vegetables and cut into small pieces.
3. Wash the prawns, remove the heads, and the intestines. Reserve the heads for later use. Wash the shrimps and cut into small pieces.
4. Break the nian gao and set aside.
5. Clams clean the surface with a toothbrush.
6. Add water to the pot, boil, add ginger slices, cooking wine and clams.
7. After cooking until the clams are open, remove them (take out the first ones), and reserve the water for cooking the clams for later use.
8. Wash the wok, heat it up, pour the oil, add the ginger slices, stir-fry the shrimp heads, press the shrimp heads while frying, and fry the shrimps.
9. Pour in the water used for cooking clams, a proper amount of boiling water, cooking wine, and remove the shrimp heads and ginger slices.
10. Add mushrooms and shrimps to a boil.
11. Add the rice cakes and cook until soft.
12. Add green leafy vegetables to a boil, season with salt and pepper.
13. After cooking, you can sprinkle a little chopped green onion.
