1. Wash prawns and cut them into two parts from the middle. The first half is reserved, the second half is peeled and the shrimp tail is reserved. Slice horizontally with the back of the knife, and marinate with refined salt, Shaoxing wine, chopped green onion slices and ginger slices.

2. Remove the red film on the surface of the semi-clean shrimp slices, put them together with the pig fat, and mash them into shrimp paste with the back of a knife.

3. Chop the horseshoe into powder with a knife; Slice the onion and ginger into filaments.

4. Wash black sesame seeds.

5. Break up the egg whites, add shrimp paste, chopped horseshoe, refined salt and Shaoxing wine, and stir in one direction.

6. Place the pickled second half parts flat on the chopping block one by one. First, scoop up the water on the surface of the shrimp section with a clean cloth, then evenly spread the shrimp paste with a bulge in the middle, then sprinkle with black sesame seeds and gently press with your hands.

7. Heat the wok on the fire, pour in peanut oil, put the first half of shrimps in the wok, fry both sides with medium fire, then add shredded onion, shredded quotations, refined salt, white sugar, Shaoxing wine, tomatoes and chicken soup, take them out one by one with low fire, take out the soup left in the wok, thicken them with diluted wet starch, and sprinkle with sesame oil.

8. Start another wok fire, pour in peanut oil, fry the second half of the shrimp section thoroughly, and code it at the other end of the plate.