1. Wash the lettuce and set aside, chop the green onion, ginger, and garlic; mix the tea sauce, sugar, light soy sauce, rice wine, water, and set aside.
2. A small amount of oil, the oil temperature can not be overheated, control the raw and cooked by yourself. It is best to use a non-stick pan. Sheng out and spare.
3. Saute the garlic, fry the lettuce over high heat, remove the water, and set aside with the egg.
4. Reduce oil, add ginger and green onion, stir fragrant, add shrimp and scallops. Prepare another pot of water to boil the noodles.
5. Fry on medium heat until golden on both sides, the fire should not be too high, the fishy smell will not get rid of if it fails to fry. A small amount of oil can be added during frying.
6. Add the previously adjusted sauce and simmer slowly,
7. No need to teach noodle cooking^_^
8. After the noodles are ready, the water can be ordinary mineral water. The ice water is too cold and affects other ingredients. Drain and egg lettuce set aside.
9. Collect the sauce over high heat, not too dry, but enough to mix the noodles, add chopped green onion.
10. Pour the juice on the cold noodles and mix well. I like to lay some eggs, praise!
Tips:Sauce seasoning is the key!
