The crayfish you cooked has no flavor. It may be because you did not break the shell of the crayfish when you cooked it. Because the shell of crayfish is thicker and harder than that of ordinary shrimp, it is difficult to taste! You must make a slit on the back of the crayfish and remove the shrimp thread, so that it can taste delicious. Also, most people use a lot of spicy seasonings when making crayfish, such as Sichuan peppercorns, garlic, and ginger, so that they are more flavorful. Next time, open a slit in the crayfish, put it in a pot, add some peppercorns, ginger, garlic chili soy sauce and other seasonings, and add a small amount of salt to make it very flavorful! When cooking crayfish, add more oil, lard is better, and adding some red oil is also good. Adding red oil can make the crayfish look even glossier.