1. Remove the shrimp line from the shrimp meat, add a little salt and monosodium glutamate for curing, and paste the shrimp meat with dried corn starch.

2. Put half a catty of oil in a clean wok (the actual amount is 20g). When the oil temperature rises to 70%, add the paste shrimp balls and fry until golden and crisp.

3. Leave a little base oil in the pot, add tomato sauce and stir-fry for a while, then add sugar and stir-fry for a while (the ratio of tomato sauce to sugar here is 1: 1), add a few drops of white vinegar, chicken juice and salt, stir-fry evenly, thicken the water starch, add shrimp balls and lychee and stir-fry evenly, and serve.