2 live red-colored crabs
25g each of pork loin
winter bamboo shoots
Clean the red-colored crabs, draw out the meat and ovaries.
Put a piece of dough on each side of a plate.
Dice and scald the other eight ingredients, drain off the water, add condiments, put the mixture around the dough; mix egg white with condiments and pour over the eight delicacies, steam for 15 minutes.
Replace the dough with crab meat and ovaries, restoring the shape of the crabs, and steam for 10 minutes.
Boil the stock, season, pour over the crabs.