1. Marinate the shrimp with cooking wine and pepper for a while
2. Beat 2 eggs, a pinch of salt, 120 grams of warm water in a bowl, stir well and set aside
3. Cut the egg tofu into cubes, put it in a bowl, sieve and pour in the egg mixture
4. Cover with plastic wrap, pierce the holes with a toothpick, steam for 5-6 minutes on the pot, put the shrimp in, and steam for another 3 minutes
5. Take out and add a spoonful of soy sauce, appropriate amount of green onion, and sesame oil.
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