1. First, chop the shrimp dehulling and picking line into shrimp paste, set aside
2. The hairy crab is steamed in the pot, and the crab meat and crab roe are removed.
3. Add the removed crab meat and crab roe to the shrimp paste and chop finely
4. Beat fresh ginger into ginger paste, mix with shrimp meat, chop well
5. Add salt, light soy sauce, fish sauce, cornstarch, pepper, sugar, camellia oil, and cooking wine to the shrimp meat. Use chopsticks to beat in one direction.
6. Use a cooking stick to further break the meat paste. When it becomes a mashed meat, dip your hands in water and knead it into meatballs.
7. Boil water in a pot, add the meatballs after the water boils, and wait for the meatballs to rise to show that they are cooked
8. Take a small amount of green cabbage leaves (water spinach, Shanghai green, etc.), roll up and shred, blanch them and place them on the bottom of the plate, and place the meatballs on the dishes
