Operation 1: Put the shrimps into salt water, stir them with chopsticks to make the residual membrane on the shrimps fall off, then rinse them with clear water for several times until the membrane and shrimp feet are washed into white shrimps, drain the water, absorb the water with clean gauze, make them into slurry with dry starch, monosodium glutamate, salt and egg white, and then grab the shrimps and size them evenly.
(2) Blanch the red tomatoes with boiling water, peel them, remove the pedicles and seeds, cut them into squares with a width of 1cm, wash the green peppers, remove the pedicles and seeds, slice them with nails, and slice the onions.
(3) Put a clean pot on a high fire, heat it with oil to 50% heat, add the cooked shrimps, spread them out with chopsticks until smooth, pour in a colander to drain the oil, leave about 60 ml of oil in the pot, add green pepper slices and salt to stir fry, add diced tomatoes, smooth shrimps, onion slices and fresh soup, dilute the thicken with wet starch, and add pepper and sesame oil to stir fry evenly.