Many people like to eat cold crayfish, so how to do it? Is the production method difficult? In fact, you will find it very simple to master the steps. Next, let's take a look at the delicious and delicious cold crayfish.

1. Prepare raw materials

crayfish, Jiang Mo, minced garlic, chopped green onion, Chili noodles, oyster sauce, pepper, steamed fish sauce, rice vinegar, beer, sesame oil, salt, sugar and chicken essence.

Second, the practice of cold crayfish

1. Wash the crayfish and drain the water thoroughly;

2. when the hot oil in the pot is 6% hot, fry the crayfish until cooked. After all the crayfish turn red, pick them up and dry them for a while;

3. Put the crayfish into the oil for the second time, fry it again until the crayfish is completely fried, then pick it up and put it in a big bowl;

4. When the crayfish is still hot, add all the seasonings and mix well with the crayfish (remember those seasonings, it is enough to put them together)

5. After mixing, let it stand for 3 minutes to let the crayfish taste cool thoroughly.

Third, cleaning points

1. Hold the head of crayfish tightly with your hands;

2. Remove the cranium of crayfish;

3. Turn the crayfish around and see the tail in the middle of the tail;

4. Hold the middle of the tail with your right hand and pull out the internal organs of the shrimp.

5. Put it under the tap and brush the crayfish carefully with a toothbrush; (The abdomen is easy to hide dirt, so brush it several times)

6. Put the washed lobster in clean water, scrub it, take it out, rinse it with tap water, and finally drain it for later use.

fourth, the main points of production

1. In the process of blending, try the salty taste with your mouth. I put the amount of seasoning by feeling, so it is difficult to have a specific amount. But one thing, the amount of oyster sauce and pepper is too much.

2. It is best to put crayfish in clean water for a day or two. After buying live lobsters, be sure to rinse them with clear water. If possible, it is best to put them in clean water for a day or two, so as to wash away harmful substances and impurities on their surfaces as much as possible.

3. crayfish have the most toxins in their heads. In the polluted environment, the head of crayfish is the place where toxins accumulate the most, and it is also the place where pathogens and parasites accumulate the most easily, so the head must be removed when eating.