1. Wash the shrimps, drain them, sizing them with cooking wine, egg whites, salt, cornstarch, and keep them in the refrigerator for 2 hours.
2. Beat the eggs into a bowl, add cooking wine, 2 grams of salt, chopped green onion, and 2 grams of mushroom extract, and beat evenly.
3. Pick up the marinated shrimps, drain the water, add the egg mixture and stir evenly.
4. There is a little more in the pot, heat the egg mixture for 5 minutes.
5. Don't stir fry, hold the handle of the pan with your hands and turn it around.
6. Fry until golden brown on both sides. Turn off the fire.
7. After cutting it with a knife, top with tomato sauce.
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