Method 1: Wash the crayfish clean, remove the sand intestines, peel off the head shell, pour out the shrimp yellow inside, cut off the gills, then cut off the back shell, then soak the crayfish in clean water for 10 minute, rinse the shrimp yellow with clean water, and pour the shrimp yellow into the pot when cooking. This method is suitable for frying crayfish.

Method 2: Wash the crayfish clean, remove the sand intestines, grasp the head and back of the crayfish with your left hand, grasp the shrimp claws with your right hand, and pull them back hard to pull out the shrimp gills, and then cut off the sand sac at the end of the shrimp head with scissors. This treatment method keeps the shape of crayfish basically intact and is suitable for crayfish cooked by burning, boiling and marinating.

Method 3: Wash the crayfish clean, remove the sand intestines, and use scissors to remove the gills from under the head shell. This can basically maintain the appearance of shrimp, but it is not easy to cut the gills clean, and it is more troublesome to operate.

In fact, it's not just the last method that is troublesome. Compared with the currently popular unsanitary processing methods, the three methods introduced here are quite troublesome. Such troubles are the price of hygiene and the price of eating healthily.