前阵子刷视频老刷到蟹黄面，看着那金灿灿的蟹黄裹着面条，馋得我不行。去店里吃一顿好几百，实在肉疼，干脆自己在家琢磨着做，没想到还真成功了，成本不到五十块，熬出来满满一大罐，拌啥都香。
做蟹黄酱其实不难，就是稍微费点时间，需要点耐心。材料也简单，大闸蟹或者梭子蟹都行，我这次用的梭子蟹，性价比高。再准备点姜末、蒜末、洋葱碎，调料就是生抽、蚝油、料酒、冰糖，还有最重要的猪油，用猪油熬出来的才够香，实在没有就用玉米油代替。
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先把螃蟹洗干净，上锅蒸熟，大概十五分钟就行。蒸好后放凉，开始拆蟹肉，这一步确实有点麻烦，但为了那一口鲜，值了。蟹黄和蟹膏单独放一个碗里，蟹肉撕成丝也放好，别浪费，每一丝肉都是精华。拆的时候仔细点，别把蟹壳弄碎了混进去，吃的时候硌牙就麻烦了。
锅里放猪油，小火慢慢化开，先下姜末蒜末洋葱碎炒香，炒到微微发黄那种程度，香味就出来了。然后把蟹黄蟹膏倒进去，小火慢慢翻炒，这一步千万别急，火大了容易糊，糊了就会发苦。炒个五六分钟，蟹黄开始冒小泡泡，颜色变得更深更亮，这时候倒入蟹肉丝，继续翻炒均匀。接着加调料，两勺生抽、一勺蚝油、一勺料酒，再丢几颗冰糖提鲜，不用放盐，生抽和蚝油的咸度就够了。继续小火熬，熬到汤汁收得差不多，变得浓稠油亮，用铲子划一道能看见锅底的程度，就差不多了。整个过程大概二十多分钟，满屋子都是蟹香味，邻居都来问我在煮什么好吃的。
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