Ingredients: 2 river crabs (female, 150g each), 50g water-expanded dried shark's fins, salt, gourmet powder, Shaoxing wine, sesame oil, high stock, water chestnut powder

Recipe:

1. Steam the crabs till done. Take out the meat. Stew the shark's fins in high stock till done.
2. Put little sesame oil in the wok. Add high stock, salt, gourmet powder and crabmeat. When it boils, make a past with water chestnut powder. Drain off water from shark's fins and put them in the cooked paste. Stir to mix them up. Pour on some sesame oil. Put them in the bowls and serve.