1, crayfish should be put into the basin immediately after taking home, add 1 bowl of clear water, sprinkle with half a spoonful of salt and stir it up, let the crayfish soak in salt water for more than 2 hours to spit out the soil, and the amount of water poured is less than half of that of crayfish.

2. After soaking, change the water, rinse with running tap water for 2 to 3 minutes, and wash the shell of crayfish with a small brush, especially the whole abdomen from beginning to end.

3. Straighten the shrimp body and cut all the shrimp feet on the abdomen and tail with scissors. Except for the shrimp tongs, the rest of the shrimp feet of crayfish have no edible value and affect the taste. Just cut them clean.

4. Cut off 1/2 from the head of crayfish with scissors. After cutting, you can see the yellow and dark brown sand sacs in the head of crayfish, leaving the yellow shrimp, removing the sand sacs and shrimp gills. The structure of the mouth of crayfish is complicated and there are many attached dirty things. Try to cut it clean.

5. There are three tail fins at the tail of the shrimp. Hold the middle one and unscrew it separately, and slowly pull out the sand line. After all the treatment, the crayfish are placed under the running tap water, washed back and forth, drained and ready for cooking.