The shark fin is first soaked in boiling water, then the sand grains are scraped off with a knife, and the irregular edges and burrs are trimmed off; Boil the cleaned shark fin in a cold water pot, add a little alkali and simmer for about an hour; Pinch the shark fin out of the pot by hand, then rinse it with clear water once or twice to remove the alkaline smell; Put shark's fin in a boiling water pot, add onion and ginger slices, and then boil over high heat.

Put shark's fin in a big bowl, then add onion and yellow wine, cover the pork fat with clear soup, steam until it becomes soft, take it out, then add pork, heat it, stir-fry chopped green onion and Jiang Mo with crab meat and crab yellow, then add yellow wine, add a little soup stock and salt, then heat the casserole on a big fire, add lard, and then stir-fry the onion segments to 70% heat. Then add rice wine clear soup to boil, scoop up onion segments, add shark's fin and refined salt, and cook over low fire;

Add monosodium glutamate, sprinkle with crab roe and crab meat and sprinkle with wet starch. When the soup is thick, pour cooked lard along the side of the pot and sprinkle with cooked chicken oil to serve. You must be careful when handling shark fin. If the shark fin you use is old, soak it in warm water repeatedly. If one or both can't work, soak it a few more times. When soaking the fins, use a spatula to remove excess sebum. After soaking, put it in water and wash it repeatedly. When handling crabs, you must be careful not to let them scatter. When handling crabs, Bian Xiao suggested that you use a spoon as much as possible, so that you can take out crabs completely.

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