Ingredients: 300g river crabs, 250g chopped black carp, 12 river shrimps, 12 cabbage hearts, 50g carrot, oil, refined salt, gourmet powder, pepper, egg white, water chestnut power, stock

Recipe:

1. Steam the crabs till done. Shell them and take out the meat. Remove the skin and bones from the black carp pieces. Chop into mousse. Knife carrots into long pieces and arrange them in the center of the heads of cabbage hearts. Shell the shrimps. Shape black carp mousse into round balls and stuff with the shrimp meat.
2. Put the black carp balls in water over a strong fire. Put in a bowl after they are done. Put a little oil in a wok. Sauté cabbage hearts till done. Arrange them around the black carp balls.
3. Put oil in the heated wok. Put in crabmeat, stock, Shaoxing wine, refined salt, gourmet powder and pepper. Sauté and make a paste. Pour on some done oil. Finally pour the paste on the black carp balls and serve.