Chinese cabbage leaves are covered with boiling water to soften. Leave for 2-3 minutes, then drained and dried. Fish cut into chunks and chopped ginger and together with the salt, egg white, sesame sunflower oil and crab meat are placed in a bowl and mix well. In the middle of each leaf was placed on the resulting mixture, and is wound tight dolmas. Place in a container with a lid and sauté about 10 minutes. Served on preheat plateau by offering soy sauce and chili sauce.