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Teach you how to boil crab oil

1. Peel the crab: cut the raw pig oil into large pieces and put it in a pot, add spring onions and slices of ginger, and then slowly boil over a low heat. This process should be patient, the fire should not be big, and the oil should be taken out in time after the oil begins to come out, otherwise the yellowish taste of the oil will seriously affect the quality of the crab oil. Fish out the onions and ginger until the middle and later stages, and finally remove the oil residue. The lard boiled in this way is as white as jade.

2. Ingredients: 500 grams of lard, 4 / 4 taels of male crabs, 3 taels of ginger, 2 shallots; remove meat and set aside, wash and cut green onions and ginger; heat oil, saute spring onions and ginger, stir-fry crab meat, pour cooking wine along the edge of the pan, continue to stir-fry for about 5 minutes, put salt, turn off heat, refrigerate in small bottles after cooling for one year, refrigerate for at least three months.

3. Take the hot oil from the pot and put it into the preparation of step 1, turn to low heat and stir-fry until ginger slices, onions are scorched yellow and garlic is dark green. Add the crab shell and stir-fry over low heat until slightly scorched yellow. The oil is orange. Use a sieve to filter out crab shells and impurities. The crab oil is done.

4. first pull off the claws of 20 crabs and take all the meat. Pull down the feet of another 80 crabs and take all the meat. Then open the shells of twenty crabs and remove all the yellow and oil. Finally, cut off 20 pieces of crab and use tweezers to remove the crab meat. Put vegetable oil in the pot, boil it and let it cool. Never pour crab meat into boiling oil, nor boil it directly with raw oil. Pour in the crab meat. After the fire is boiled, turn on the low heat and slowly boil it.

5. The preparation method of authentic crab oil mainly includes the following steps: first, prepare the main ingredients, including crab, spring onions, ginger and cooked lard. The crabs need to be washed, tied up with string, steamed and taken out. Then chop off the claw tip of the crab, open the crab shell, remove the crab yellow and crab meat with bamboo slices, discard the stomach sac, and smash the crab leg to remove the leg meat. Spring onions and ginger need to be chopped or chopped. The next step is the boil process.

6. Prepare tools: prepare a wok, a fine sieve, a bowl and a spoon. Choose a thick bottom for the frying pan so that it can be heated evenly. Fine sieves are used to filter crab oil, bowls and spoons are used to hold and stir. The cooking process: (1) put the wok on the fire, add the right amount of cooking oil, when the oil temperature is 50% hot, put in the crab roe, stir-fry slowly over low heat. Keep stirring with a spoon in the frying process to prevent the crab roe from sticking to the pan.

Ingredients and methods of boiled crab oil

Ingredients: 500 grams of lard, 4 / 4 taels of male crabs, 3 taels of ginger, 2 shallots; remove meat and set aside, wash and cut green onions and ginger; heat oil, saute chopped spring onions and ginger, stir-fry crab meat, pour cooking wine along the edge of the pan, continue to stir-fry for about 5 minutes, put salt, turn off heat, refrigerate in small bottles after cooling for one year, refrigerate for at least three months.

Ingredients: 10 crab shells, right amount of ginger, right amount of green garlic, right amount of onion, right amount of salad oil. Wash ginger into slices, rinse garlic and cut into sections, peel onions and cut into pieces. Wash the crab shell and dry it. Put the hot oil in the pot into the preparation of step 1, turn to low heat and stir until ginger slices, onions are scorched yellow and green garlic is dark green. Add the crab shell and stir-fry over low heat until slightly scorched yellow. The oil is orange.

Put the cooked lard (or vegetarian oil: lard = 1:1) into the pot. After heating, put the crab roe into the lard (or vegetarian oil), crush the crab roe with a spatula, and shovel it from the edge of the pot to the bottom of the pot. Add crab meat and salt for another 15 minutes after simmering for 20 minutes.

The cooking process: (1) put the wok on the fire, add the right amount of cooking oil, when the oil temperature is 50% hot, put in the crab roe, stir-fry slowly over low heat. Keep stirring with a spoon in the frying process to prevent the crab roe from sticking to the pan. (2) when the crab roe is golden brown, add the crab meat and continue to stir-fry over low heat. At this time, we should pay attention to control the heat to avoid stir-frying crab meat. (3) stir-fry until the crab meat is well done, add appropriate amount of cooking wine to remove the fishy smell.

How to cook crab oil

Peel the crab: cut the raw pig oil into large pieces and put it in a pot, put the whole onion and a slice of ginger in the pot, and then slowly boil over a small fire. This process should be patient, the fire cannot be big, and the oil should be taken out in time after the oil begins to come out, otherwise the yellowish taste of the oil will seriously affect the quality of the crab oil. Until the middle and later stages, the spring onions and ginger will be removed, and finally the oil residue will be removed. The lard boiled in this way is as white as jade.

Ingredients: 500 grams of lard, 4 / 4 taels of male crabs, 3 taels of ginger, 2 shallots; remove meat and set aside, wash and cut green onions and ginger; heat oil, saute chopped spring onions and ginger, stir-fry crab meat, pour cooking wine along the edge of the pan, continue to stir-fry for about 5 minutes, put salt, turn off heat, refrigerate in small bottles after cooling for one year, refrigerate for at least three months.

Put the hot oil in the pot into the preparation of step 1, turn to low heat and stir until ginger slices, onions are scorched yellow and green garlic is dark green. Add the crab shell and stir-fry over low heat until slightly scorched yellow. The oil is orange. Use a sieve to filter out crab shells and impurities. The crab oil is done.

Juice collection: the crab meat and the remaining water in the wok continue to be boiled over low heat, so that the moisture is gradually reduced and the crab oil is gradually thickened. Keep stirring in the process of boiling to prevent the pot from getting stuck. Out of the pot: when the water is basically dry and the crab oil is thick, turn off the heat. Pour the boiled crab oil into a bowl and let it cool. Through the above steps, delicious authentic crab oil can be produced.