Wash and shred konjac, peel tomatoes and cut them into small pieces, fry eggs in hot oil until they are 80% cooked, and take them out for later use. Stir-fry tomatoes in hot oil into juice, pour in two bowls of water, bring to a boil, pour in shredded konjac and fried shrimps, add appropriate amount of chicken essence and salt, and cook for 5 minutes.