2. Cut the back with a knife and pick out the shrimp glands. Shrimp with open backs will be more delicious.

3. Pour about 2 tablespoons of oil into the pot, add the onion and ginger slices, and take them out after the ginger slices shrink and the onion slices turn brown.

4. Add the processed shrimp and fry until one side turns red, and then fry the other side. Cook cooking wine, add light soy sauce, add sugar and stir well.

5. Shred ginger and put it in the pot. Add tomato sauce and stir well.

6. Add a little water, cover it and simmer for a while. When the soup is reduced, the juice can be taken out by fire.