1. Prepare the required materials (side dishes can be matched by yourself, vegetables are fine)
2. Peel off the shells of the shrimps and then go to the shrimp line and wash them (note ⚠️don’t throw away the shells)
3. Chop it into prawn paste so it's almost done
4. Pour the pureed shrimp into a container, add an egg white, a little cooking wine, salt, and starch and mix well
5. Stir it into a paste
6. Pour it into the bag. I use a cake mounting bag. If you don’t have one, use a fresh-keeping bag. Press it thinly and put it in the freezer for about two or three hours. You can also leave it alone. The main reason is that it can be cut into pieces after freezing.
7. Frozen shrimp paste and cut into strips, Japanese tofu cut into strips
8. Pour the oil (I put the olive oil) in the pot, heat it, put the ginger, and then add the shrimp shells to fry it fragrant and change the color. Pour a little cooking wine to remove the fishy
9. After discoloration, pour in water to cover the shrimp shells and boil
10. After boiling, take out the shrimp shell soup and add a little salt. The shrimp is really delicious, and other condiments are unnecessary. Then add Japanese tofu and cook for 2 minutes.
11. Finally, put in the diced shrimp paste, pay attention to ⚠️ remember not to pour it directly, it will be crowded together when you pour it directly, and let it boil for a minute.
12. Finally, put it in a bowl and add some chopped green onion.
Tips:Babies at home don’t like shrimps, so the shrimps are very smooth and tender. You can try it for those who don’t like shrimp
