A tutorial on killing crayfish (the right method and steps)

First, put on gloves, then pinch the head of the crayfish with your hands, cut off the right and left clamps of the crayfish, wash them with clean water, soak the crayfish in clean water for about 3 minutes, then hold the head of the crayfish with your hands, brush the abdomen with a brush, cut off the head of the crayfish 1p3 with scissors, finally rinse the head of the crayfish with running water, remove the dirt and cook.

First, the course of killing crayfish

1. In order to prevent the crayfish clamp, you can first put on the gloves, then pinch the crayfish head with your hands, cut off the right crayfish clamp, then cut off the left crayfish clamp, wash the cut crayfish clamp with clean water and set aside, generally cut off the crayfish with double clamps, and then lose the "combat effectiveness". When you go on to deal with it, you will not clamp the crayfish, and the crayfish with double pliers will be soaked in clean water for about 3 minutes to facilitate cleaning.

2. if you pinch the crayfish's head and turn it over, you can clearly see that there is a lot of dirt hidden on the crayfish's body. You can use a brush to clean the abdomen, and the clean crayfish will reveal the pink and tender body. Then use your hands to pinch the tail nail in the middle of the tail, twist it left and right, until it is disconnected, then pull the twisted tail nail slowly.

3. In this way, the intestines of the crayfish follow out, and then cut off the head of the crayfish 1AGUP3 with scissors. It is not appropriate to cut too much. If you cut too much, it is easy to remove the yellow paste from the head. Finally, use the tip of the scissors to dig out the black cystic object inside the head, then gently rinse the head of the crayfish with running water, remove the dirt and cook.

The practice of crayfish

1. Fish-scented crayfish

(1) prepare crayfish 500g, soaked pepper 50g, minced ginger and garlic 10g each, chopped onion 30g, pepper, salt, cooking wine, sugar 75g, vinegar 15g, chicken essence, monosodium glutamate, fresh soup, water and starch suitable, refined replication oil 150g.

(2) chop up the pickled chili, mix the juice with vinegar, sugar, monosodium glutamate, fresh soup and water starch in the bowl, set the wok on fire, bring to the boil, put the crayfish into the pan, blanch the water and remove, heat the oil in the frying pan, add ginger, garlic and soaked chili to stir-fry.

(3) then stir-fry the crayfish, add cooking wine, salt, chicken essence and pepper, and add an appropriate amount of fresh soup until the crayfish is fully cooked, pour in the sauce when the soup is half-dry, cook until the soup is thick, put it on a plate, sprinkle with chopped onions and serve.

2. Spicy crayfish

(1) prepare 500g crayfish, 30g dried green pepper, 100g dried pepper, salt, sliced ginger, sliced garlic, chicken essence, monosodium glutamate, sesame oil, cooked sesame, cooked peanut kernel, white wine, green onion, salad oil.

(2) drop a few drops of white wine in a hot pot, drain the crayfish, soak the crayfish with salt and oil for 1 minute, put an appropriate amount of salad oil in the pan, and deep-fry the crayfish until tender inside.

(3) stir-fry a small amount of oil, ginger, sliced garlic, dried chili, dried pepper and salt until the nose is spicy, stir-fry the fried crayfish, put chicken essence, monosodium glutamate powder, add sesame oil, sesame seeds and peanut kernels into the pan and serve.