I used Ecuadorian green shrimp. After removing the shrimp line, shrimp shell and shrimp head, cut the shrimp in half from the middle, then flatten the shrimp with a knife and dice it.

Pour the right amount of cooking oil into the pot, add the scallion and stir fry, add the washed shrimp head, then pour the right amount of boiling water and simmer the soup.

Pour out the shrimp shell soup and strain out the shrimp shell.

Pour the filtered soup back into the pot, add Flammulina velutipes, soy sauce, salt, sesame oil, white pepper and oyster sauce, stir well, and simmer with low fire.

Pour the thicken juice into the soup to thicken it.

Borrow a photo that I didn't take.

Chop shrimp and crab meat for later use.

Flammulina velutipes cut into pieces for later use.

When the broth is served, stir-fry the shrimps in oil.

Stir-fry and serve.

No pictures.

Pour the eggs, crab meat and shrimp into the same bowl, add some salt and chopped green onion and mix well.

Pour into the hot pot and spread the egg roll. Watch the heat.

I added shallots to match the color and spread the omelet on the rice.

The heat must be reversed and the taste is better.

Pour the simmered soup on it. All right. accomplish