Put the crayfish directly into the clear water mixed with vinegar and salt, soak for 30 minutes, force the crayfish to spit out the dirt on their cheeks, and carefully brush the crayfish body one by one with a small brush.

Peeling off the head shell of lobster, we can see that the stomach sac is very dirty as a digestive organ. This must be removed. There is something similar to intestines in the abdomen of crayfish, which must be removed! Just grab the wings in the middle of the crayfish tail with your hands and you can pull them out.

Lobster's skull has a delicious' yellow', so when it is washed again, it can be cut at an angle of about 45 degrees from the head with scissors, and the stomach sac can be taken out while retaining the' yellow'. Finally, remember to rinse carefully with fine water.

Put the lobster in a pot and blanch it with boiling water, and the white dirty foam will come out slowly. Skim off the foam with a spoon so that the lobster is clean.

Precautions; It's cleaner and safer to wash crayfish by yourself, but don't wash crayfish with shrimp powder sold in the market, which is harmful to human body.

Lobster practice:

1. Boil half a pot of water, add the washed and weaned lobster, and cook over high heat until the back of the lobster is slightly yellow. Cease fire, pick up the lobster and put it aside to control the dry water.

2. Heat the wok, add proper amount of peanut oil (a little more), heat it, add dried lobster, stir-fry for half a minute, add 100ml cooking wine, add ginger slices, cover the pot, and cook with warm fire until the wine is fragrant.

3. Open the lid and add vinegar, salt, sugar and garlic; Add some soy sauce (make the lobster a little darker). Cover, stew for half a minute, add chicken essence, take out the pan, and plate. Sprinkle shredded onion on lobster. It's gonna be okay.