Cut the lard into large pieces and put it in the pot. Add the whole onion and ginger slices and simmer slowly. This process should be patient, and the fire should not be too big. Take out the oil in time after it starts, otherwise the yellow taste of the oil will seriously affect the quality of crab oil. Take out the minced onion and ginger in the middle and late stage, and finally remove the oil residue. The lard cooked in this way is as white as jade.

2. Boil lard:

Put the cooked lard (or white oil or white oil: lard = 1: 1) into the pot and heat it. First, put the crab roe into the lard (or white oil), crush it with a spatula, and shovel it frequently from the side of the pot to the bottom of the pot. After simmering for 20 minutes, add crab meat and salt, and continue to cook for 15 minutes until the foam is low.

3. Start boiling crab oil:

Scoop crab oil and crab meat into the built-in shade of the large-mouth bottle according to the proportion of oil and crab in the finished crab oil, store the excess bottle oil in the freezer of the refrigerator, and store the used bottle oil in the freezer of the refrigerator.

Raw materials:

Hairy crab 2.5kg, lard 1 kg, yellow rice wine 1 2, leek 5 yuan, ginger 1 2.

Steps:

1. Wash the fresh hairy crabs, tie them up with a string, steam them in a cage with their backs down, and take them out.

2. Peel the steamed hairy crabs and take the meat. Don't forget to break the crab leg and get the leg meat.

3. pat the dried onion with a kitchen knife and pat the ginger for later use.

4. Put the cooked lard into a pot and burn it to 80% heat, then add the onion and ginger, fry until the onion is brown and the ginger has no moisture, and take it out.

5. Immediately put the peeled crab meat and crab roe into the oil pan several times (don't put too much at a time, the heavy water will produce more foam), and constantly shovel the edge of the pan to the bottom of the pan with a spatula to prevent the sticky pan from burning, and pour the yellow wine while cooking until there is no water.

6. Finally, pour the boiled crab oil into a covered container, cool it in a cool and ventilated place, and then store it in the refrigerator. Crab oil can be taken at any time.

Tips:

1. Boiled crab oil must be made of lard, because the density of lard is relatively high. With the storage of lard, boiled crab oil can be preserved for a month or two even without a refrigerator.

2. When taking crab oil, you can't use a spoon with raw water, otherwise it will lead to crab oil deterioration.

3. Crab oil is one of the sources of Suzhou flavor. Its unique taste experience is formed by the blending of fresh and fragrant, and many classic dishes are inseparable from this finishing touch.

How to preserve boiled crab oil?

Put it in the refrigerator.

Put the boiled crab oil in a clean container with a lid, cool it and put it in the refrigerator. If the quantity is not large, it can be kept in the refrigerator. If it's big, it's best to put it in the freezer, which is not easy to break and lasts for a long time. It is difficult for bacteria to survive in the freezer at low temperature, which is more hygienic and healthy. However, I personally suggest that it is better to pack separately when the quantity is large, which is more conducive to preservation and convenient to eat.

When making crab oil, don't just use crab meat, but also cook crab roe and crab paste together!

Crab yellow is crab yellow. It contains a lot of nutrients such as protein, fat, phospholipids and vitamins. These are all necessary for the human body and rich in nutrition. Can be made into many delicious dishes: crab porridge, crab tofu and so on. Crab yellow is the top grade, bright in color, orange or dark yellow, clean and free of impurities, fresh and refreshing in taste, dry and sufficient. Crab yolk is oily and should be sealed and preserved.

Male crabs have seminal vesicles, in which white material is sperm, and the sperm of male crabs is crab paste.

Crab paste may also be fat. Because in order to prepare for the winter, male crabs gradually accumulate fat and grow into crab paste (commonly known as crab oil). Peeling off the shell of the male crab, you can see that there is a white sticky thing in the crab shell and crab tuo, which is crab paste (crab oil). After cooking, crab paste becomes translucent. The more crab paste, the stronger the male crab.