400 g. shrimp meat
30 g. Shao Xing rice wine
25 g. fresh cream
500 g. lard (80 g. will be consumed)
Dash of refined salt
1 egg
10 g. scallions, sections
10 g. sugar
25 g. tomato paste
100 g. broth
Dash of gourmet powder
Dash of cornstarch

Mix the shrimp meat thoroughly with egg whites, a dash of salt and cornstarch. Heat the pan of lard. Pour in the shrimp meat mixture. Saute until tender. Drain off oil. Divide the mixture into 2 portions. Put broth, sugar, fresh cream, rice wine, scallions and gourmet powder into the pan and thicken with cornstarch solution. Pour in one portion and saute a few times. Remove to the center of a serving dish. Put broth, sugar, rice wine, scallion sections, gourmet and tomato paste into the pan and thicken with cornstarch mixture. Pour in another portion and also saute a few times. Take out and garnish around the creamed shrimp meat. Then serve.