1. Prepare shrimp, squid, egg and ginger spring onion; marinate the shrimp with appropriate amount of cooking wine, salt and starch for 15 minutes
2. Prepare pepper, oil, dark soy sauce, light soy sauce and cooking wine, cut ginger and green onion into sections, mince green onion
3. Rinse the squid, blanch for 15 seconds, remove and rinse, cut into small sections and set aside
4. Heat oil in a pan, add shrimps, stir fry to change color and serve.
5. Heat the pan with oil, fry the eggs and set aside
6. Heat oil in a pan, sauté the ginger and spring onions, add the squid and stir fry, add a spoonful of cooking wine, half a spoonful of oil, a spoonful of light soy sauce, a little dark soy sauce, and stir-fry evenly, sprinkle with pepper, and stir-fry quickly
7. A bowl of leftover rice, shrimp, squid and eggs are ready
8. Heat oil in a pan, add rice and stir-fry to separate the grains, add squid, shrimp and eggs, stir-fry evenly, add appropriate amount of light soy sauce, a little dark soy sauce to mix, add salt to taste
9. Serve and sprinkle with chopped green onion
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