Ingredients: 500g water-expanded shark's fins, 100g crab ovum, chive ties, ginger slices, high stock, Shaoxing wine, salt, gourmet powder, pepper, oil, watered starch

Recipe:

1. Macerate the fine shark's fins and steam. Rinse them with water. Add high stock, chive ties and ginger slices and steam till shark's fins are tender. Remove and drain off.
2. Sauté chive ties and ginger slices till fragrant. Put in crab ovum and stir-fry till fragrant with a weak fire. Add Shaoxing wine, high stock, salt and shark's fins. Stew for a while over a weak fire.
3. Add gourmet power and pepper. Take out shark's fins and put them in a serving dish. Make a paste with the gravy and pour on the shark's fins. Cook till done with a spirit stove when serving.