Ingredients: 1500g silver carp head, crab ovum, 60g crabmeat, 50g grained dried mushrooms (xianggu), 50g bamboo shoot slices, 50g ham slices, chicken broth, cabbage hearts, dried shrimp meat, oil, refined salt, gourmet powder, Shaoxing wine, watered starch, white pepper, chives, ginger

Recipe:

1. Cut the silver carp head into two parts. Put in the pot. Add water to cover the head. Bring to a boil over a strong fire till the head turns white and the soup is thick. Remove the head meat.
2. Heat the oil till half done. Put in chives and ginger and fry briefly. Take out. Put in 60g crabmeat and sauté briefly. Add chicken broth, seasonings, grained dried mushrooms(xianggu), bamboo shoot shreds, silver carp head meat and shrimp meat. Braise for about 10 minutes. Add cabbage hearts and gourmet powder. When it boils, make a paste with watered starch. Pour on crab ovum. Sprinkle some white pepper and cooked ham shreds. Remove and serve.