Soak 3 bundles of Longkou vermicelli in cold water for 15 minutes.

Next, prepare some shrimp by cutting off the heads. Peel the shrimp, devein, and slice one squid into rings.( If you don’t like the skin, you can peel the squid.)

Blanch in boiling water until they change color, then remove.

Once the vermicelli softens, cut them shorter for easier eating. Add a tablespoon of dark soy sauce and mix to add color.

Chop a small amount of green and red bell peppers, some ginger, and garlic for later use.

Prepare the sauce in advance: 1 pinch of salt, half a teaspoon of chicken bouillon, half a teaspoon of pepper, 2 tablespoons of light soy sauce, and 1 tablespoon of oyster sauce.

Pour a little oil into the pan and sauté the shrimp heads over low heat.

Once the shrimp oil is released, remove the heads and add the chopped ginger and garlic.

Add the bell pepper strips and stir-fry briefly, then add the vermicelli and stir-fry.

As you stir-fry, use chopsticks to separate the noodles. Finally, add the shrimp and prepared sauce, stirring everything evenly. It's ready to serve! Transfer to a clay pot.