1. Prepare the required ingredients
2. Cross the top of the tomatoes, soak them in boiling water for 1 minute, peel them, and then chop them into small pieces
3. Cut rapeseed into thin strips
4. Sliced fresh shiitake mushrooms
5. Add salt and white pepper to beat the eggs, pour them into a pan and spread them into egg skins
6. Cut into filaments
7. Marinate the shrimp with salt, white pepper, and Vitamax cooking wine for 5 minutes
8. Use a paper towel to absorb the moisture on the surface of the shrimp and cut it away from the back (don’t cut it), pour cornstarch on the cutting board and put it in the shrimp, and sprinkle some starch on it.
9. Use a rolling pin or bottle to repeatedly arrange evenly on the shrimp and beat them into shrimp slices.
10. Add oil to the wok and heat it up, pour in the chopped tomatoes and fry the red oil
11. Pour in about 2 bowls of hot water, add 12 grams of June fresh, lightly salted kelp soy sauce to taste
12. Add fresh shiitake mushrooms and cook, turn off the heat to add the shrimp slices one by one and boil
13. Add shredded green cabbage and boil again, finally sprinkle the egg crust and turn off the heat
14. Sprinkle a little sesame and chives out of the pot.
