1. First, cook and break the crab claws, remove the shell of the crab claws, take out the whole crab claws, leave two crab forks, and marinate with a little salt and monosodium glutamate for 5 minutes. In addition, soak the agar in clear water for 2 hours for later use

2. Cook the soup with slow fire, add the soaked agar until it melts, and add the seasoning for later use. Then cut celery, ham, mushrooms and red pepper into 1 strips for later use.

3. Grease the spoon. First, put the ham strips, mushroom strips, celery strips and red pepper strips, then put the crab tongs on them, pour the cooked agar into them, put them in the dish after coagulation, and freeze them in the refrigerator for 15 minutes.