Bald butter, originated from the south of the Yangtze River, the so-called "bald" is the only meaning, only crab yellow, but listening to the name saliva in the mouth, I was born on the lakeside, there is a special feeling for the crab, with this bald Butter, fresh and fragrant, covered in hot rice, a solution to homesickness!
To make bald butter, you must use lard, the most fragrant, use the right amount of fat, slow fire
When the fat is obviously smaller and drier, remove the oil residue (can be stored for other dishes) and put it into the onion ginger and fry the sauce.
Pour 500g of pure crab yellow, simmer slowly, stir the spatula, about ten minutes, pull out the red crab oil.
Add the right amount of kitchen flower carving, ginger juice (you can also use ginger foam, I don't eat ginger, so use ginger juice), balsamic vinegar (all seasonings are best poured along the side of the pot). Stir for five minutes, you can go out!
Usually used for rice and noodles! Simple and fast delicious!
I don't buy crabs myself to pick them up. I bought them at a store that specializes in crab removal in Taobao. I went to search by myself, or lazy goods came over and asked me if I could! “ʕ•̫͡•ʔ`