1, pull the tail
After cleaning the crayfish, directly remove the head, chest, shrimp cheeks, etc., then grab the shrimp tail with one hand, and pull the tail fin in the middle of the crayfish tail with the other hand, and slowly pull out the shrimp line.
2. Broken back
After cleaning the crayfish, put it in the freezing room for a period of time to make the crayfish faint, then remove the middle tail of the crayfish, grab the crayfish and arch its back, cut the crayfish back with sharp scissors facing the palm of your hand, and pick out the shrimp line.
Step 3: cut your head
After the crayfish is cleaned, put it in the freezer to freeze quickly, then pull out the tail in the middle, cut off the shell protruding from the head and chest of the crayfish with scissors, and then pick it out with both hands, and pull out the stomach sac and the like to pull out all the shrimp lines.
How to eat lobster:
Material preparation: lobster, oil, Pixian watercress, two teaspoons of sugar, one teaspoon of spiced powder, beer, one teaspoon of salt, etc.
1, the lobster tail has three petals on the left, middle and right, and the petal growing on the top in the middle is pinched and twisted with the forefinger and thumb, and the mud intestines are pulled out.
2, put oil in the pot, twice as much as cooking. Heat it and add the dried crayfish. Stir well.
3. Add all the ingredients and stir-fry until the crayfish turns red.
4. Bring it out for later use.
5. Add the remaining oil in the pot to Pixian watercress and stir-fry until the watercress and oil are blended. Add two teaspoons of sugar and one teaspoon of spiced powder and stir well.
6. Pour the crayfish and stir well.
7, a bottle of beer or a bowl of rice wine, not enough water, do not drown the lobster, just flush as well. Add a teaspoon of salt.
8. Cook the soup to the middle of the fire. Turn off the fire, soak for a while, and the soup can be eaten when it is a little cooler.
Haorenjia is a series of compound seasoning products with Sichuan flavor, and it is a convenient compound seasoning developed by Tia