1. Steam Shanghai crab for 15 minutes, extract inners, milt and crab meat.
2. Make the basic soup stock flavor with egg, light soy sauce and mirin then pour soup and put lots of crab meat in the dish and steam it like egg-custard.
3． Make sauce with basic soup stock, Shaoxing rice wine, light soy sauce and mirin then put crab inners and meat. Make milt sauce and pour over the pudding.