1. The quality of shrimp is low: Although it is a live shrimp, the meat will be loose after cooking due to the long fishing time and low specificity.

2. The water temperature is too low: if the water temperature is low, the hydrolysis time of protein is different and the taste is loose.

3. Too long cooking time: Long cooking time will promote the protein decomposition and transformation of muscle fibers, which will make the muscle fibers "loose" and the crayfish meat become loose.