Soak mung bean vermicelli in warm water (not hot water) for about 20 minutes (until there is no white spot in the cut vermicelli).

Heat the oil (I feel that the oil temperature is not particularly hot by hand), add the bean paste, stir-fry the tomatoes (just cut one tomato into 4 pieces), shovel the tomatoes as much as possible with a shovel, let the tomato juice flow out, and add salt to taste.

Pour the fried tomatoes and soup into a non-stick pan, add the shrimp skin, take out the vermicelli, pick the vermicelli with chopsticks until they can't stick together, and then season. After about 5 minutes, the vermicelli can be cooked and sprinkled with chopped green onion.