1. Put lard on the heat of the frying pan, add scallion and ginger when the oil is 40% hot, add crab roe meat when it is 70% hot, stir fry repeatedly with low heat, add a little cooking wine and refined salt, fully boil through, sprinkle a little pepper when the crab meat shrinks, and wait until the Yellow cools to become crab oil.
2. Chop the pork in front of the pig into meat paste, add soy sauce, sugar, ginger and onion rice and stir evenly. Add 100g water twice, stir in one direction, and then add crab oil and butter to mix well to form crab meat stuffing. The rest is the same as raw meat bun.