1. Shrimp and pig fat are made into velvet, mixed with egg white, starch and other seasonings, and made into 8 balls.

2. Fry the shrimp balls until they swell, and drain the oil.

3. Jiang Mo chokes the pot, stir-fry the red oil with tomato sauce, thicken it with seasoning, and finally pour the shrimp balls into the thick juice to serve.