The crab oil is made by removing crab roe and crab meat, then adding clear oil (or cooked lard) equal to crab roe and crab roe into the pot, frying ginger and onion in the oil and taking it out, then adding crab roe, crab roe, refined salt and a little yellow wine into the oil, mixing evenly, and decocting with strong fire. As the water in the crab meat in the pot is discharged, spray and bubbles appear in the pot. At this time, it can be boiled over medium heat, and when the oil level is calm, it can be moved into Wanghuo. This is repeated several times, so that the water in crab meat and crab roe is basically discharged at high temperature. When the oil level finally calms down, the crab oil is ready. After cooling, it can be stored in bottles and cans and stored in the refrigerator for a long time. Pay attention when cooking crab oil: the water in crab meat and crab roe must be boiled dry, which is the key. Otherwise, it will not only affect the flavor of crab oil, but also deteriorate easily and be difficult to preserve. . . . . . . . . . . . . . . . . .