1. Take 15 prawns, shell them, chop them into mud, add half an egg white, a little salt, cooking wine pepper and a spoonful of starch, and stir in the same direction 100.

2. Stir-fry the scallions in the hot oil in the pot, then add diced tomatoes and a spoonful of cooking wine in turn to enhance the fragrance and stir-fry the juice.

3. Add water to boil, then slide the shrimp into balls with a spoon and put them into the soup. Add vermicelli and a spoonful of fly oil, and add a little chopped green onion after boiling until soft.