How To Make Shrimp Tofu Pocket

My own original recipe.

Ingredients:

6 Fried tofu pockets or regular tofu pulps
1 lb fresh shrimp-peeled and clean
1 tbsp sesame oil
1/2 tbsp cornstarch
Black pepper and salt

Method:

On a chopping block, roughly chop the shrimp by using a Chinese knife or regular knife. Transfer into a bowl and mix with the other ingredients.

Untie and empty the inside of the tofu pocket, fill with the marinated shrimp, then tie back up. Steam for 10 to 12 minutes or depending how big your tofu is.

Bottom of the pictures, how to steam using a Chinese bamboo steamer.

For the soup:

1.5 lb beef marrow bone
1 chicken breast

Method:

Using a slow cooker, boil the marrow bone and chicken breast over night. Reboil the broth, add black pepper and salt. You don't even need any chicken powder because the chicken breast gaves so much flavor into the stock.

Arrange some noodles with anything you like in a bowl (including the shrimp tofu pocket). Serve.

Cover with the bamboo lid and ready to steam.