Tomato, Egg, and Shrimp Soup

Prepare the ingredients.

Remove the heads of the green shrimp and devein them, reserving the shrimp heads.

Wash the tomatoes and dice them, set aside.

Beat the eggs evenly

Heat oil in a pan, pour in the beaten eggs, do not break up the eggs, and pan-fry them into a pancake shape.

Remove the eggs once they are fried to a golden yellow, then cut them into evenly sized small pieces.

Then add a little perilla seed oil, put in the shrimp heads, and stir-fry to release the shrimp oil.

Then pour in the chopped tomatoes and stir-fry evenly.

Then add the green shrimp

Then add hot water, salt, MSG, light soy sauce, oyster sauce, and chicken bouillon.

After taking it off the heat, just drizzle with perilla seed oil.

Finished product

Finished product.