1. When disassembling the crab, separate the crab roe and crab meat into the container. This is the crab yellow and crab paste of ten crabs (five male crabs and five female crabs).

2. Take out the crab meat.

3. Cut the pork suet into cubes, put a small bowl of water in the pot, put it in the pot together with the pork suet, pour a proper amount of yellow wine to remove the fishy smell, boil it, evaporate the water in the pot, and start to produce oil when you hear the hiss. Turn off the heat and simmer.

4. The pork suet can be fished out until it is golden yellow, and it must not be burnt, otherwise it will affect the taste of crab powder. Oil residue can be fried with vegetables or cakes.

5. After the oil residue is fished out, the washed and dried onions and ginger are fried in the oil pan and fished out.

6. First pour in the removed crab paste and simmer on low heat. After about 7-8 minutes, the crab oil is basically cooked and the color is golden and bright.

7. At this time, pour the crab meat into the pot, turn to low heat and simmer slowly, and turn off the fire for about 5 minutes. Add appropriate amount of white pepper and salt to remove fishy smell.