1: Shrimp stock is made by cutting tomatoes into chunks, carrots into chunks, and shallots into sections for later use.

2: Do not add oil to the hot pot, add the shrimp head and shell and stir-fry until it changes color and smells.

3: Add Chinese liquor and stir fry, add tomatoes, onions, carrots, shallots and water, bring to a boil (if floating foam is removed), turn to low heat, cover the pot and stew for 30-40 minutes.

4. After filtering, it becomes the original shrimp soup.

5. Stewed rice practice: peeled and diced tomatoes, diced onions, and chopped in a nine-story tower for later use.

6: Wash and dry shrimps, and marinate with salt and black pepper for later use. Heat the oil pan, stir-fry the shrimps, and take them out for later use. Add olive oil to the original pot, then add onion and stir-fry slightly (don't stir-fry until it changes color), then add minced garlic and stir-fry until fragrant.

7: Add diced tomatoes and stir-fry, then add Italian rice and stir-fry (the stir-fried rice grains are very hot and feel very hot), add white wine and stir-fry until dry, and the alcohol volatilizes.

8: Add one tablespoon and one tablespoon to the stock several times. After adding each tablespoon, stir-fry the rice until the water is completely absorbed, and then add another tablespoon and stir-fry until the soup is used up (stirring continuously during the process, the time is about 15? 20 minutes) At this time, you can try the softness and hardness of rice grains. If you don't like rice cores or think the rice grains are too hard, cover the pot and stew 3? 5 minutes, but occasionally open the lid and stir fry to prevent touching the pot.

9: Add tomato sauce and mix well.

10: Turn off the heat, add cream, black pepper, thyme, chopped basil and cheese powder and stir well.