1. Put oil in the pan and fry the shrimp heads over medium heat. Press the shrimp heads with a spatula to make the shrimp brain oil overflow and fry out the red oil. Add green onions and stir fragrant.
2. Heat the water and bring it to a boil. Pour out the green onion ginger and shrimp heads with a colander
3. Crush the starch
4. Carrots minced
5. Put oil in the pan, sauté the chopped carrots over medium heat, and fry them until cooked
6. In a separate pot, put the oil in the pot, add the crushed salted egg yolk, and stir-fry until it becomes foamy.
7. Pour in the shrimp brain juice before
8. Add the tofu, boil the carrots for 2 minutes, add salt, chicken essence
9. Pour sesame oil out of the pan and serve on a plate
