1. Blanch the cuttlefish with a little cooking wine
2. Shred all the side dishes, marinate the shrimp with cooking wine, salt and starch
3. After the pot is hot, add a little oil, saute the green onion and ginger, add the cuttlefish and stir fry, and add a little cooking wine to remove the fishy
4. Then pour the bamboo shoots, wood ears, etc. into the pot and stir fry together
5. Season with salt and chicken essence
6. In a separate pot, peel the tomatoes, cut into small pieces, and fry them with a little oil until the tomatoes become a paste
7. In a separate pot, peel the tomatoes, cut into small pieces, and fry them with a little oil until the tomatoes become a paste
8. Add the tomato sauce at the same time and stir fry together evenly
9. Then pour all the ingredients that have been fried into the pot, and add appropriate amount of water
10. After the high heat is boiled, turn to low heat for 5 to 8 minutes
11. Put the shrimp in the pot and boil
12. Then add vinegar and pepper to taste
13. After boiling again, hook in the water starch
14. Pour in a little egg liquid at the end
