Cut off the tentacles, eyes and tail spines of the shrimp, and then use kitchen scissors to make a cut on the back of the shells (as indicated by the red line), then peel the shells off and pick out the intestinal sludge along the way, and then use the shells to make shrimp soup

Cornish bamboo shoots, mushrooms and sweet peas were washed and then chopped into bite-sized pieces and set aside

Heat up the wok with a little oil, then add in the shrimp and mushrooms and stir-fry until the aroma comes out, then pour in water and cover with a lid and cook until boiling. When the aroma comes out, pour in the water and cover the pan with a lid and cook until it comes to a boil

Pull out the shrimp shells and discard them, add the pasta, salt and red sauce, and then cover the pan with a lid and continue to cook on medium heat for 5 minutes

Put in the corn shoots and sweet beans, and then continue to cook for 3 minutes with a lid

Put in the shrimp, and then continue to cook with the lid on for about 2 minutes, until the sauce reduces a bit, and then turn off the heat

Smother the pasta to allow the soup to absorb the flavor. The soup will be more flavorful

The noodles can be smothered for a while so that they can absorb the broth.