1. Cut some holes in the back of the washed shrimp. Crayfish is difficult to taste because of its thick operation. So when making crayfish, you can only cut a few holes in the back of the shrimp and then tear the shell a little.

2. Don't collect the juice after frying crayfish. It should be soaked in soup to help absorption. The taste of the juice is not easy to soak for too long, and the meat is not tender enough. It is best to control it at 1.5 hours, so that the meat is not only tender but also delicious.