1. Wash the sixties and spit sand. Boil water in a pot of boiling water, and remove it for later use. Don't pour the water for the blanching armor, wait for the next article.
2. Cull the live shrimp and trim off the shrimp legs.
3. Wash crab legs and set aside.
4. Tear the oyster mushrooms into thin strips, blanch them in boiling water and drain the water for later use.
5. Wash the small rapeseed.
6. Wash the coriander.
7. Heat the pan with cold oil, add sliced green onion and ginger until fragrant.
8. Put the live shrimp and crab legs in the wok and stir fry, and pour the cooking wine. Add a pinch of salt.
9. Pour the oyster mushrooms and continue to fry evenly.
10. Pour the water that has been blanched just now into the wok and boil it.
11. Add the noodles and cook. Season with salt, oyster sauce and light soy sauce. Put the blanched sixtieth piece into the pot.
12. Add the small rapeseed and cook for a while.
13. Out of the pot, add chopped coriander, a bowl of delicious seafood noodles and you're done.
