1. Before cooking crayfish, soak it in clear water for two or three hours, brush it clean, remove the shrimp head that is easy to absorb heavy metals and bacteria, and then cook it at high temperature.

2. Carefully grasp the back of crayfish with your hands and brush the abdomen of crayfish with a brush.

3. Brush the side of the crayfish clean.

4. Brush the back of the crayfish clean.

5. Take out the shrimp sausage: press the crayfish on the chopping board and hold the tail piece in the middle of the tail with your fingers.

6. Pull out the shrimp sausage slowly by hand.

7. Cut the shrimp gun with scissors and finish.