2. After the crayfish is cleaned, find a new toothbrush, grasp the head of the crayfish by hand, and then brush its abdomen with a toothbrush. When it turns white from black, it means that it is clean.
3. After the crayfish is brushed, prepare a big basin, add 2 tablespoons of flour into the basin, then pour the crayfish in, stir well and rub it by hand for 5 minutes. Use the viscosity of the flour to stick all the dirty things on the surface of the lobster. After 5 minutes, we will rinse the lobster, and then add the flour to rub it again, so that the lobster will be washed very clean after cleaning twice.
4, shrimp line. After the crayfish is washed, unscrew the head and make the head and tail separately. Draw its shrimp line again. There are three crustaceans at the tail of the lobster. When we draw the shrimp line for it, make sure to find the middle piece, twist it left or right, and then gently pull it, and the shrimp line will be easily pulled out. After all the shrimp tails are processed, we will put it in the washbasin and rinse it several times, and then drain the water for later use.
5. Remove the intestines. There is a thing in the abdomen of crayfish that is responsible for decomposing the stomach pouch and transferring nutrients. Its function is similar to that of intestines, and it must be removed when cleaning. You can easily get it by holding the middle wing of the crayfish tail with your hands and pulling it out.
6. Remove the shrimp gills. The fluffy shrimp gills are actually very dirty. After cooking, the shrimp gills are easy to taste and close to the shrimp yellow, so some people directly ignore it when eating.
7. Keep yellow. There is a delicious "yellow" in the skull of crayfish, so when cleaning, you can use scissors to cut it at an angle of about 45 degrees from the top to the bottom of the head, and you can take out the stomach sac while retaining the "yellow".