1, fresh crayfish shrimp tongs are powerful, so to avoid being pinched,

2. First, hold the head of crayfish and cut off the right pliers of crayfish.

3. Cut off the left clamp again, and wash the cut shrimp clamp for later use, which is edible.

4. In this way, you won't pinch your hands when you continue processing.

5. Soak crayfish in clear water for 2 minutes, which is convenient for cleaning.

6. Hold the head of the crayfish and turn it over. You can clearly see that there is a lot of dirt hidden on the crayfish.

7, don't try to save trouble and simply rinse, but try to clean the abdomen with a brush.

8. Brush the clean crayfish to reveal the pink body.

9. Hold the tail nail in the middle of the tail with your hand and twist it left and right until it is disconnected.

10, drag the twisted tailnail, and then slowly pull it out.

1 1, so the intestines of the shrimp are pulled out.

12. Use scissors to subtract one third of the head of crayfish. Don't cut too much. Cutting too much will remove the yellow paste from the head. Yellow paste is a good thing. Don't waste it.

13. Dig out the black cystic object inside the head with scissors tips-shrimp stomach.

14, gently rinse the head of crayfish with running water to remove dirt, and be careful not to wash away the yellow paste.

15. Finally, a cleaned crayfish will be treated.