Prawn Mee

[Heavy metal] Prawn Mee (Malaysian style) 600g prawn heads 1 large piece of pork bone 5 dried chilies (optional) 2 tbsp vegetable oil 20g rock sugar 2 tsp salt Ingredients for serving MALAYSIAAAAAAAAA prawn mee 400g medium-sized prawn 200g pork loin, cut into slices 2 pieces fish cakes, cut into slices 2 hard-boiled eggs, cut into half 80g kangkung (weight after clean and cut( 120g bean sprouts 200g rice vermicelli 400g yellow egg noodles 1 stalk scallion, cut into small rings 3 tablespoons fried shallots 90g sambal tumis Clean the prawn heads and shells, drain thoroughly. Heat some vegetable oil in a large pan or wok. Stir fry over medium heat. Add a few dried chiles, which is optional. Continue stir-frying until aromatic. Remove from heat. Add sufficient water to submerge the bone in a stockpot. Bring it to a boil. Skim off the scum floating on the surface from time to time. Cook the pork loin in the broth until fully cooked, fish out the pork and cut into slices, Add some rocking sugar. Simmer for three hours. Remove the bone. Crush the shrimp heads with mortar and pestle. Now return the crushed head to the broth and continue to simmer for an hour. Season with salt. Strain the broth