1. Prepare ingredients.
2. Wash the eryngii mushrooms and cut them into evenly thick slices. Use the tip of a knife to hit the surface with a cross knife for easy flavor.
3. Soak the shrimp skins in water until soft, and chop the shallots into chopped green onions.
4. Mix starch, tomato sauce, braised soy sauce and water to form a sauce.
5. Heat oil in a pan and add pleurotus eryngii.
6. Fry on low heat until slightly yellow on both sides.
7. Pour the sauce.
8. Add shrimp skins. Stir well and simmer for a few minutes.
9. Cook until the soup thickens, add a little salt to taste, and sprinkle chopped green onion before serving.
Tips:1. Shrimp skin can also be replaced with scallops or whitebait to increase the umami taste.
