Correct killing method of crayfish: In order to prevent crayfish from pinching hands, you can put on gloves first, then pinch the head of crayfish with your hands, cut off the right pliers of crayfish, and then cut off the left pliers.

Wash the cut crawfish tongs with clean water for later use. Generally, when the crawfish with double tongs are cut off, they lose their "fighting power", and then when they are processed downwards, they will not pinch their hands. Soak the crawfish with double tongs in clean water for about 3 minutes, which is convenient for cleaning.

Pinch the head of the crayfish with your hands and turn it over, and you can clearly see that there is a lot of dirt hidden on the body of the crayfish. You can clean the abdomen with a brush, and the cleaned crayfish will reveal a pink body. Then, hold the tail nail in the middle of the tail with your hands and twist it left and right until it is disconnected. Then, drag the twisted tail nail and slowly pull it out.

In this way, the intestines of crayfish will come out, and then the head of crayfish13 should be cut off with scissors. It is not advisable to cut too much, and it is easy to remove the yellow paste from the head. Finally, dig out the black cystic object in the head with the tip of scissors, and then gently rinse the head of crayfish with running water to remove dirty things before cooking.

Pick fresh crayfish.

1, look at the back: the older the crayfish, the more toxins and bacteria there are, so you must choose the newly grown and mature lobsters. The shell of healthy crayfish is full of elasticity and bright red color; It must be an old lobster with a black back and a hard shell.

2, look at the abdomen: crayfish are mostly artificially raised, and the hairs on the claws of crayfish growing in clear water are clean and tidy.

3. Look at shrimp tongs: Some unscrupulous merchants will use shrimp washing powder for cleaning in order to make crayfish look shiny and clean. Although the crayfish treated in this way looks clean, the shrimp tongs will easily fall off due to corrosion. Be careful if the shrimp tongs for crayfish are extremely fragile, or if the number of shrimp tongs for a finished crayfish is small.

4, look at the shrimp belly: it is not enough to look clean on the smooth surface. Crayfish has something similar to "intestines", which must be removed before doing it; If you buy a prepared crayfish, you should also pay attention to whether the tail is curled. If the tail is straight, it means that the crayfish itself is not fresh.