1. First, thaw the frozen crab powder and pepper wings, put them in a boiling water pot, add 1 onion and ginger slices, and then boil them over high heat.

2. Secondly, fish the shark's fin into a large bowl, add 1 onion, 20g of yellow wine and 400ml of clear soup, cover with pork fat100g, and steam in a cage over high heat.

3. Finally, steam until soft, take it out, pick out the onion and pig fat, decant the soup, and put it into the plate.