1. Ingredients: appropriate amounts of fresh shrimp, Japanese tofu, enoki mushrooms, onions, garlic, spicy millet, tomato sauce, oyster sauce, light soy sauce, salt, sugar, flour, starch, and cooking oil.

2. Tear off the Japanese tofu packaging and cut into even thick slices.

3. Coat the tofu slices with a layer of flour.

4. Use low heat and a small amount of oil to fry the Japanese tofu wrapped in flour until both sides are golden brown, and set aside. This way the Japanese tofu will become firmer on the outside and will not fall apart as soon as it is cooked, giving it a better taste.

5. Wash and devein the fresh shrimps, cook them in boiling water, and peel them into shrimps. After frying the tofu, you can also fry the shrimps and take them out of the pan for later use.

6. Make a sauce. Add a spoonful of tomato sauce, a spoonful of oyster sauce, a spoonful of light soy sauce, a spoonful of sugar, a spoonful of salt, a spoonful of starch, an appropriate amount of water, and a spoonful of starch. Minced garlic, stir well.

7. Place the cleaned enoki mushrooms in the casserole as a base.

8. Place the fried Japanese tofu on top of the enoki mushrooms.

9. Spread the prepared shrimps on the top layer.

10. Pour the prepared sauce into the casserole, add a little water, cover and simmer for five minutes.

11. Open the pot, sprinkle with chopped green onion and chopped millet, and garnish it, and it’s done.