One of my friends from Singapore told me how to cook Singapore Hokkien Mee

First of all , I ll share with you the ingredients of this cuisine: 

150 grams yellow noodles
150 grams thick bee hoon
10 whole prawns
300 grams prawn shells
600 grams pork bones
2 whole squids
200 grams pork belly
1 Tbsp pork lard pieces
2 pcs fish cake
60 grams bean sprouts
4 stalks Chinese chives
2 egg
2 Tbsp garlic
4 shallots
1 Tbsp white peppercorns
30 grams rock sugar
3 tsp fish sauce
1 tsp light soy sauce
2 L ikan bilis stock
cut lime

Step 1
Blanch pork bones – Set a pot of water to boil and add pork bones. – Remove pork bones from pot, discard water & rinse pork bones to get rid of any impurities.
Step 2
Make seafood stock and cook pork belly slices – In a clean pot on high heat, heat 2 tbsp vegetable oil. – Fry 1 tbsp minced garlic, shallots, and prawn shells for 3 minutes, until prawn shells are completely red. – Once the shells are red, add in ikan bilis stock, white peppercorns, rock sugar, pork bones, and pork belly. – Bring to a boil before reducing to medium heat. – Let it simmer for 40 minutes. – Remove the pork belly & slice once it cools. Strain stock & season with 3 tsp fish sauce.
Step 3
Cook prawns and squid – Boil prawns in the seafood stock for 1 minute until fully cooked. – Remove from pot & peel once cool. Set aside. – To the same pot, boil squid for 30 seconds until fully cooked. – Remove from pot & slice once cool. Set aside.
Step 4
Stir-fry hokkien mee – In a pan on high heat, heat 2 tbsp vegetable oil, add 1 tablespoon of garlic, and fry beaten egg for 1 minute, stirring to scramble eggs. – To the same pan, add in yellow noodles, thick bee hoon, and 2 ladles of seafood stock. – Mix well and let it simmer for 2 minutes. – Add lard pieces, 1 tsp light soy sauce, and 2 more ladles of seafood stock (add more seafood stock if you prefer more gravy). – Mix well and let it simmer for another 3 minutes (or longer, if you prefer the noodles drier). – To the pan, add pork belly, peeled prawns, sliced squid, sliced fish cakes, bean sprouts, and Chinese chives. – Remove from heat once done. – Transfer to a serving plate.
Step 5
Plate and Serve! – For deeper flavor, add more prawn shells or pig’s tail to the stock.