1. Wash the bitter gourd, remove the core and cut into thin slices; wash the pickles and cut into thin slices, soak in water for 5 minutes to remove the salty and astringent taste, then remove and drain the water.
2. Remove the fish innards, wash and cut into pieces; wash the shrimps as well (this shrimp, I just steamed them and put them in the refrigerator to freeze them when you want to eat them).
3. Saute the ginger and garlic.
4. Fry the shrimp and octopus on both sides over low heat and slightly brown.
5. After adding water, turn to high heat and bring to a boil.
6. After the water is boiled, pour it into a casserole and cook for ten minutes (if you don’t have a casserole, you can cook it in the original pot for fifteen minutes on medium heat. The casserole is good for heat storage and it is easier to boil the soup thick and white).
7. Finally, add the side dishes, change to a high heat and boil, and after the water is boiled, knock two eggs.
8. Cook for five minutes, add salt and pepper to taste, add garlic sprouts and chives and coriander.
9. Fill a bowl and start eating.
