1. Soak dry rice noodles in warm water; remove and drain the water, add half a tablespoon of oyster sauce and half a tablespoon of light soy sauce, mix well and set aside
2. Clean the celery and carrots and cut into shreds; clean the squid, clean the cleaver, and wash the clams for later use
3. Put oil (a little more) in the pot, pour in the clams and squid and stir fry together, put some cooking wine. Seeing the squid turned white and rolled up, take the squid out
4. Pour in the rice noodles, use chopsticks to stir up the rice noodles and stir-fry
5. Pour in the vegetable shreds and continue to fry until the rice noodles are dry
6. Add some chicken essence and squid rolls, stir fry evenly and it will be out of the pot
