The details are as follows:
1, submerged culture
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 tablespoons of salt, 3 tablespoons 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.
2, brush the abdomen
When the crayfish is to be slaughtered, after washing for several times, the dirt on the head and abdomen of the crayfish is very white and clean. Wear rubber gloves, grab the head-to-tail joint on the back of the crayfish, scrub it under the faucet, and brush the crayfish's abdomen with a shoe brush from bottom to top, and clean up the residual silt.
Step 3: Trim
First cut off the front clips of the two pliers, 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 one. Put the trimmed crayfish into a basin of clear water.
4. Open the shrimp head
Use scissors to directly cut off the small tip of the shrimp head near the shrimp mouth, which is a few millimeters behind the shrimp eye. 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, which is the stomach of crayfish.
5. Go to the mud intestines
There are three pieces of shrimp at the tail * * *. Hold the middle piece, and gently tear 1/3 at both sides, leaving 1/3 in the middle. You can pull out the mud sausage by twisting and pulling.