Main ingredients: 3 hairy crabs, male and female; half vegetable oil and half ground lard

Accessories: 10 grams of minced ginger; 1 tsp salt; 2 to 3 grams of pepper; 2 tablespoons of yellow wine; 2 tablespoons of vinegar

Special steps:

1. Brush and wash the crabs and then steam them under water.

2. When it's not too hot, start the most tedious step of removing the crab.

3. Crab meat and crab roe and crab paste should be separated from the open Oh, this is the demolition of the crab meat, crab roe and crab paste that I photographed the paste will not be put up.

4. Add vegetable oil to the pot first, the amount of oil should be a little more, if you find that the oil is not enough to add lard. Add the crab shells and fry over medium-low heat for a few minutes.

5. Fish out the crab shells do not, into the minced ginger burst incense at the same time into the lard.

6. Add the crab roe and crab paste and simmer for 5.6 minutes to see the oil slowly turn orange.

7. Add crab meat and simmer for a few minutes.

8. Add yellow wine.

9. Add salt to taste, not too much salt to have a bottom flavor on it.

10. Add white pepper and mix well.

11. Drizzle vinegar along the sides of the pan, this amount of two spoons.

12. and then simmer for 5.6 minutes to turn off the heat, simmering process will have a lot of foam, do not worry about turning off the heat will slowly disappear into clear. When it cools down a little bit, bottle it up and put the lid on the refrigerator to keep it cool after it's completely cooled down.