1. The prawns are shelled and heads, and the shells and heads are kept for use.
2. Cut the back of the shrimp and remove the shrimp intestines.
3. Marinate with cooking wine, a little oil and cornstarch for 10 minutes.
4. Cut the tofu into small pieces.
5. Cut off the roots of the crab-flavored mushrooms, wash and drain.
6. Rinse the green peas and carrot diced with water.
7. Heat the pan, fry the shrimps until 7-8 minutes cooked, set aside.
8. Put the shrimp head and shrimp shell in the original pot, stir fry the shrimp oil.
9. Put it in 250mI water and simmer for about 10 minutes.
10. Strain the shrimp oil soup.
11. Heat the oil in a pan, add the crab-flavored mushrooms and fry for 2-3 minutes.
12. Add tofu, green peas and carrot diced, and stir fry gently.
13. Add the shrimps, pour in the shrimp oil soup and bring to a boil.
14. Add a pinch of salt and 1 tablespoon of oyster sauce and stir well.
15. Add 2 teaspoons cornstarch to 3 tablespoons water and mix well.
16. Slowly pour into the tofu and mix lightly until the soup thickens.
17. Sprinkle with chopped green onion and mix well.
18. Smooth, tender and fragrant.
