2. Generally, when the oil temperature reaches 70%, the crayfish can be poured into the pot and fried for about 1 minute. Crayfish need not be completely fried. Its purpose is to shape shrimp meat. Generally, shrimp shells turn red, and when they are slightly shelled, they can be taken out by controlling the oil. If fried for a long time, it will lead to the aging of shrimp meat, and such crayfish will eat more firewood.