It's vegetable handling. Bamboo shoots --> cut into shape, red bell pepper --> cut into large pieces, onion, green onion --> shred garlic ---> slice into pieces (flat as shape), wood ear mushrooms --> just tear them by hand, wash all the seafood clean and blanch them in boiling water. Prepare the noodles as raw noodles, boil them, rinse them with cold water, and drain them.

Start making. Chinese food is delicious when cooked quickly and quickly over high heat. Hurry up. Let's boil the broth first. So that I can pour it right away. Add stock + sugar + oyster sauce + pepper and bring to a boil.

Stir-fry the layu, ginger, and garlic pieces in a heated pan. When the temperature rises, add rice wine and soy sauce. I took a picture while making it quickly, so the picture with rice wine and soy sauce is pass.

Stir-fry vegetables.

Stir-fry seafood.

Putting in the two leaders.

Add more chili powder if you like it spicy.

If you boil the broth that you boiled earlier, it will boil quickly because the temperature won't go down.

When it boils, add the noodles and stir-fry slightly until the seasoning is cut.

Make starch water and stir-fry it thickly while adding it. Add a little bit of layu at the end. Done. Put it in a bowl and eat it deliciously.