1. Wash the crab, tie it up with a string, steam it in a cage for about 20 minutes (or put it in a pot) until it is cooked, take it out, chop off the tips of the crab claws, open the crab shells, remove the crab roe and crab meat with bamboo slices, discard the stomach sac, smash the crab legs and remove the leg meat. Spring onion and ginger powder?
2. Put the pot on the fire, add cooked lard and burn it to 80% heat, then add onion and ginger, stir-fry until the onion is brown and the ginger has no water, and then pick it up. Then put the crab meat and crab roe into the oil pan several times (don't put too much at a time, because heavy moisture will produce too much foam), and constantly shovel the edge of the pan to the bottom of the pan with a spatula to prevent the pan from sticking and burning, and pour rice wine while cooking.
3. Scoop it into a bowl, cover it with emery cloth and cool it in the shade. Don't use tools with raw water when taking them, so as not to spoil the crab oil halfway.