Boil cabbage in boiling water about 1
minute over high heat, discard water, remove cabbage and soak in cold
Stir fry with 2 tablespoons heated oil and
add one cup soup stock and 1/2 teaspoon salt. Cook for
1 minute, place all into a bowl.
Heat 3 tablespoons oil in frying pan. Stir
fry green onion and ginger for a few seconds, add the crab meat and
splash with wine. Add 2 cups of soup stock, 1 teaspoon salt and
cornstarch paste, boil until thickened.
Lastly, add the crab roe (chopped well),
and splash beaten egg white carefully. Stir until blended, drop one more
tablespoon heated oil, pout this on top of green cabbage, which has been
removed from its warm bowl and placed on a platter.