Make sure that the crayfish you buy is fresh, then rinse it with clear water several times, clean the impurities that can be seen on the surface, put it in a high pot, add the amount of clear water that has flooded the crayfish, add 3~5 spoonfuls of salt, 3 spoonfuls of baking soda and half a bottle of white vinegar, stir well and soak for about 30 minutes.

During the crayfish period, black dirt can be seen clearly falling off the shrimp body, and the water becomes dirty after stirring.

Step 2 Brush the abdomen

When it is ready to be slaughtered, after washing for several times, the dirt on the head and abdomen of crayfish is white and bright.

Put on rubber gloves, grab the head-to-tail joint on the crayfish's back, scrub it under the faucet, brush the crayfish's abdomen with a shoe brush from bottom to top, and clean up the residual sludge, then you can go to the next step.

Step 3 Trim

After cleaning the crayfish, put on scissors. First, cut off the front clips of the two pliers, so as to avoid the pain of being nipped. Then, cut off four pairs of small claws on both sides of the shrimp head, and cut them flat to keep the best taste. You don't have to cut this.

Put the trimmed crayfish in a basin of clear water so that the crayfish won't die so quickly. It's a bit like soaking and washing vegetables here until all the crayfish are processed.

Step 4 Open the shrimp head

This step is to cut off the shrimp head, and after the shrimp body is handled, use scissors to directly cut off the small tip of the shrimp head near the shrimp mouth, a few millimeters behind the shrimp eye, and don't cut too much, otherwise the shrimp yellow inside will come out.

After the shrimp head is cut open, pick out the black sac. This is the stomach of crayfish, which is very dirty.

Step 5: Remove the mud sausage.

Finally, the mud sausage is pulled. There are three pieces of shrimp at the tail of the shrimp. Hold the middle piece, and gently tear 1/3 at both sides, leaving the middle 1/3. You can pull out the mud sausage by twisting and pulling, and you can clean the crayfish through 35 steps.