Fried crab roe oil

Lu Chun, a Tang Dynasty poet, said, "The taste of all directions should be the first to contain Huang Bo.". Yellow cypress means crab. There is a common saying in Jiangnan water town to choose crabs: "September is the navel, October is the tip", and crabs grow into a big meat. In September of the lunar calendar, the crab yolk (ovary) of the female crab (umbilical cord) is firm and full; October male crab (pointed navel) is full of crab fat (testis). Crab contains vitamins, protein, fat, sugar, calcium, phosphorus, iron, etc. It also contains advanced nutrients such as niacin, cholesterol and more than ten kinds of free amino acids. Hongze Lake Crab, Taihu Lake Clear Water Crab and Yangcheng Lake Hairy Crab are the specialties of Jiangsu. Taihu Lake and Yuqi Crab are the best in Wuxi. Fresh crab, washed, cooked in a pot until the crab bucket (crab back shell) is red, and the back of the upper and lower pieces is cracked and cooked. After cooling, peel off the crab bucket, remove the crab heart, crab belly, crab eyebrows (lungs), peel off crab roe, crab fat, and remove crab meat. Cook the wok over high fire, scoop in lard until it is medium-cooked, add chopped green onion, fry until fragrant, add female crab roe, male crab fat and (without crab meat), stir-fry gently with an iron spoon, add Shaoxing wine, white sugar, refined salt and pork soup, bring to a boil, cover the lid, simmer over low heat for about two minutes, then move over high fire, dilute and thicken with water caltrop. Features: the crab roe is crisp and fragrant, the crab fat is sticky, the butter is overflowing on the plate, it is dipped in balsamic vinegar and shredded ginger, and its taste is excellent. This dish is well-made in China Hotel, Yingbin Building and Jufengyuan Restaurant.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)