Thai butter. Baldness, which sounds like te, means unique or unique. It is a dialect of Wu dialect-Suzhou dialect. After the crab is out of the pot, take out the crab paste and crab roe, add the cooked fat powder, fry with onion and ginger, stew with yellow wine, season with broth, and finally pour lard and pepper. Bald butter was originally a way to save crabs from hunger. After the crab season, you can still enjoy the crab flavor in the off-season.

The practice of bald butter

1. Prepare materials, remove crab roe and crab paste, dice the fat, and soak ginger.

2. Boil lard, first use a little cold water in the pot, add diced fat, boil over high fire to collect dry water, and then turn to medium fire to boil the oil, so that the lard will be clearer.

3. Add Jiang Mo, stir-fry, add crab roe and simmer until red oil is produced.

4. Add the crab paste, stir-fry until it is even, add Shaoxing wine and balsamic vinegar along the edge of the pot to remove the fishy smell, continue to simmer for 10 to 15 minutes, and add a little salt to taste after it is soft and rotten.

5. Put the pot in the glass jar, put it in the refrigerator and take it at any time. It can be mixed with noodles or bibimbap, and can also be used to make crab-yellow tofu, crab-yellow steamed buns and other foods.