1. Wash the bought fresh shrimp with clear water, remove the head and shell, and pick the shrimp line. Then marinate the shrimp with cooking wine, salt and pepper for 10 minute.

2. Soak Lycium barbarum in warm water.

3. Chop pork into stuffing, add minced onion and ginger, cooking wine, starch, water, egg white and salt, and stir in the same direction until the meat stuffing evenly wraps all the materials.

3. Cut the tofu into 8 pieces and put them on the plate. Hollow out the middle of each piece with a small spoon. Add pork stuffing, then add fresh shrimp to the pork stuffing, set the shape, and add Lycium barbarum to each tofu.

4. Boil the water in the steamer, put the tofu in the steamer, steam for 4 minutes on high fire, and pour the soup in the dish into the bowl for later use.

5. Wash the wok, pour in a small amount of cooking oil, heat it, pour in the soup of steamed tofu, add appropriate amount of salt and chicken essence, and thicken it with water starch.