1. Defrost the shrimp, add 1 teaspoon cornstarch and 1 teaspoon cooking wine to marinate for 10 minutes.
2. Steam the salted egg yolk in the pot, about 10 minutes.
3. Crush it with a fork. It doesn’t need to be crushed too much, it tastes better with grains.
4. Rinse the green peas and carrot diced with water.
5. Chopped green onions.
6. Cut the tofu into small pieces.
7. Fry the shrimp until 7-8 minutes cooked.
8. Heat the oil in a heat-resistant casserole, pour in the salted egg yolk and stir fry until bubbling.
9. Add tofu and stir fry.
10. Pour in half a bowl of boiling water and bring to a boil.
11. Add shrimps, green beans and carrot diced to boil again.
12. Prepare a little cornstarch water. (1 teaspoon cornstarch and 3 tablespoons water, mix well.)
13. Season with a little salt, then slowly pour the cornstarch water until the soup is a bit thick.
14. Sprinkle it with chopped green onions.
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