Ingredients: 400g snakehead meat, 100 river crab meat, 20g crab ovum, 80g fat meat, 12 small cabbage hearts, 1 egg, high stock, refined salt, gourmet powder, pepper, ginger shreds, watered water chestnut powder

Recipe:

1. Grain the snakehead meat and fat meat. Stir with crabmeat. Add salt, gourmet powder, pepper, ginger shreds and water chestnut powder. Stir to mix them up. Make balls about 50g each.
2. Surface the balls with thick watered water chestnut powder. Scald in boiling water till the powder is solid. Take out and place them in small bowls that have stock in them. Put crab ovum on the balls and steam for 2 hours. Scald the cabbage hearts till done, put them in the bowls and serve.