1. Peel the shrimp and remove the shrimp line.
2. You can leave the shrimp heads and fry the shrimp oil.
3. Chop the shrimp smoothly, add half an egg white, add a small amount of cooking wine, pepper, salt, add an appropriate amount of starch, and stir evenly in one direction.
4. Spread it flat on a plate and put it in the refrigerator for half an hour.
5. Chopped tomatoes.
6. Pour the oil into the shrimp heads and fry the shrimp oil, pick out the shrimp heads, add minced garlic and fry until fragrant.
7. Add the tomatoes and fry for a while.
8. Add water because only half of the egg whites were used before, so I put in the remaining eggs again.
9. When the pot comes to the boil, put the shrimp into the pot with a spoon, sprinkle with chopped green onion, or coriander, and finally sprinkle some salt out of the pot.
10. Began to eat.
11. Began to eat.
Tips:The shrimp should be finely chopped by tapping a few more times, stirring in one direction, it will be more vigorous, otherwise it will be a little loose.
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