600g rib pork, 100g crab meat, 100g pork ribs, 12 cabbage hearts, cabbage leaves, salt, gourmet powder, rice wine, water chestnut powder, chives, ginger

RECIPE

1. Knife the fatty and lean porks respectively into larger and smaller grains, mix them up, chop the mixture several times to make them stick together, put in the juice of chives and ginger, rice wine, salt, gourmet powder, crab meat, then mix them up and make the mixture mincemeat. Knead the mincemeat into 4 balls, stuff them with crab ovum and crab fat.
2. Chop the pork ribs into small pieces, scald them in boiling water, after cleaning, put them in a casserole, braise them with water, wine, tied chives, ginger shreds on a strong fire to boiling, then put in the mincemeat balls with cabbage leaves on them. When boiling, stew them for 2 hours with the cover closely put on. Finally put in the cabbage hearts in to boil for a moment.