1. Spices should be crushed: crawfish should be cooked to taste. First, the spices should be crushed with a cold mill. The temperature will not increase during the grinding process, and the fragrance of the medicine will not be lost to the greatest extent. Secondly, the prepared spice powder is soaked in oil, because most spices are fat-soluble, and the fragrance will not volatilize when dissolved in oil, so it can better enter the crayfish meat and make it tasty.

2. Cut the back of the shrimp: Because the crayfish has a thick shell, it is difficult to cook it. When we make crayfish, we can cut a small hole in the back of the lobster with a knife and then tear off some shells. The crayfish made in this way is particularly tasty.

3. Soaking time is 1.5 hours: After the crayfish is baked, the soaking time should not exceed 2 hours, and it is better to control it at 1.5 hours, so that the lobster can be delicious and the meat quality is still tender.

That's the introduction of how to cook crayfish to taste. I hope it will help you.