2: In the egg sprinkle a little (can not be more, not sprinkled will also be fine) salt, salt less to the taste and the real crab yolk, there is a little bit of natural salt on the line.
3: In the egg evenly sprinkled with finely chopped ginger. (You have to use baby ginger, not old ginger.) Then just slightly and gently fish the egg with chopsticks a few times. (You can't make the egg too loose!)
4: Add oil, a little more. Be sure to add a little more oil. Turn on high heat to heat the oil, and turn off the heat when it's done.
5: When the oil is cooled to three layers of heat, stir the oil and pour in the processed eggs when the oil is beating. Eggs should be poured in the center of the oil, and should be poured dry, that is, all at once tilted angle to pour the eggs, so that the eggs will not be poured scattered.
6: Pour in the eggs and then re-open the fire, open medium-low heat. The heat should never be too high to ensure that the bottom of the egg is very tender, so tender that it doesn't look like it's been fried in oil.
7: Carefully keep fiddling with the bottom of the egg during this time so that any uncooked egg from the top runs down to the slashed bottom to cook up.
8: Quickly and constantly drizzle the oil around the eggs, especially in the center. This will try to cook the eggs evenly at the same time.
9: When the eggs look like tofu, they are ready to be served, but of course, if you like your eggs very well done, you can fry them a little longer.
10: Eat: dip the small dish of vinegar (preferably Zhenjiang balsamic vinegar) to eat, and eat the same way as when eating real crab.
This method is my favorite.