1. Prepare the materials. Wash the choy sum and cut into sections. Separate the pho into strips. Don't stick to them, so that they will taste better when they are fried.
2. Shell the shrimp and remove the shrimp paste, leaving the shrimp tails. Add a little salt, pepper, and starch, mix well, then add a little oil, mix well, and let stand for a while to taste.
3. Marinate the fish fillets in the same way to taste.
4. Put a little oil in the pan, add the pho and stir-fry for a while, add the dark soy sauce and pepper, stir-fry evenly, and then serve.
5. Add a little oil to the same pot, add shrimp, and fry over medium-high heat until both sides are slightly red. Then add the fish fillets and fish cakes and fry them for a while.
6. Add garlic, stir-fry the ingredients evenly, add a little cooking wine and pepper, stir-fry evenly and serve.
7. In the same pot, add the stock and choy sum and bring to a boil. Turn to low heat and add starch water in 2-3 times to thicken
8. Beat the egg whites and pour them into the pot without stirring. Turn off the heat after 30 seconds.
9. Add the previously fried ingredients and stir-fry evenly. Add pepper and salt to taste according to personal taste.
10. Pour into the previously fried pho, and it's done!
