2.5 pounds of hairy crabs, 1 pound of lard, 1 tael of yellow wine, 5 cents of scallions, 1 tael of ginger

Steps:

1. Scrub fresh hairy crabs, tie them up with a thin rope, and remove them from the cage after steaming them with their backs facing down.

2. Peel the shells off the steamed hairy crabs to get the meat, don't forget to pat the crab legs and pick the leg meat.

3, with a kitchen knife, shallots pat scattered, ginger pat loose spare.

4, the pot into the cooked lard burned to eighty percent heat, the next onion, ginger, fried until the onion caramelized, ginger, no moisture, fish out.

5, followed by peeling out the crab meat, crab roe into the frying pan in small batches (one can not put more, more will be heavy due to water, more foam), and constantly with a spatula to the bottom of the pot to shovel to the edge of the pot to prevent sticking to the pot and scorched, while simmering and pouring into the yellow wine, simmering to the whole no water can be.

6, the last will be boiled crab oil poured into a covered container, placed in a cool ventilated place to cool, and then can be placed in the refrigerator to save, crab oil can be used as you take.