Steamed Nanjing fermented tofu

• 4 pieces Nanjing fermented tofu, cut into triangle wedges
  
• 1 tbs spicy pickled gourd, finely chopped
  
• 1 tbs pickled bamboo shoots, finely chopped
  
• 1 pickled long red chili, chopped
  
• 2 tbs coarsely chopped shrimp (optional)
  
• 2 tbs coarsely chopped shiitake or wood-ear
• 1 green onion, finely chopped
  
• 1 tsp minced ginger
  
• 1 tsp rice wine
• 1 tsp soy sauce
  
• 1 tsp sesame oil
• salt and white pepper
  
• sugar
• 1 tsp rice vinegar
  

1. in a sauce pan, heat 1 tsp sesame oil over medium heat
   
2. add ginger and green onion, saute for a minute
3. add rice wine, soy sauce, sugar, and rice vinegar, cook the mixture for 3 minutes
   
4. in a shallow bowl, layer the tofu wedges at the bottom, and three pickled ingredients on the top
5. put the shrimp on the top, sprinkle some salt and white pepper
   
6. pour the mixture in the bowl
7. cover the bowl with plastic wrap, steam over high heat for 10 minutes
   
8. let the bowl sit for a couple of minutes, serve hot