How to cook crab roe?

Live crabs are two pounds and five ounces; One or two yellow wines; Onions are five dollars; A catty of cooked lard; Jiang Yiliang

1. Wash the crab, tie it up with a string, steam it in a cage (or pot) for about 20 minutes 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 the cooked lard and burn it to 80% heat, then add the onion and ginger, fry until the onion is brown and the ginger is free of water, and then take it out. Then put the crab meat and crab roe into the oil pan several times (don't put too much at a time, because heavy water will produce too much foam), constantly shovel the edge of the pan to the bottom of the pan with a spatula to prevent the sticky pan from burning, and pour rice wine while cooking.

3. Scoop it into a bowl, cover it with emery cloth, and let it cool in the shade. Don't use tools with raw water when taking them, so as not to spoil the crab oil halfway.