1, choose fresh crayfish. If you want crayfish to make meat, you must choose fresh crayfish. If crayfish die, the meat quality and taste will gradually deteriorate. The key to choosing shrimps is to choose those fresh, big, bright and hard shrimps. The best time to eat lobster is from May to 10, depending on whether the shrimp is cultured in clear water or muddy water. Look at the back, they are red, bright and clean, and look at the fluff on the abdomen and claws. If it is clean and tidy, it is basically raised in clear water. Excellent water resources can cultivate the body appearance of lobster with full meat and yellow meat.

The oil temperature should be very high. Many people will fry crayfish first to determine their meat quality, but if they are put in when the oil temperature is low, the protein denaturation time of crayfish will be different, resulting in loose meat quality and poor taste. When frying crayfish, the oil should be fully heated, and the crayfish should be added when the chopsticks can see bubbles.

Don't add too much water. When cooking crayfish, many people will add some water to help crayfish mature and taste. However, if too much water is put in, the crayfish will soak in the water for too long, and a large amount of sodium ions in the soup will enter the lobster shell, while the protein in the crayfish meat will dehydrate and dry, and the meat will be too old and easy to fall off when eating. It is suggested that when adding water to crayfish, the recommended amount of water should be based on the amount of crayfish, not too much. Boil for about 30 minutes, after full flavor, turn to high heat and collect juice directly.