First of all, please put these crayfish into the house and soak them in water. 1 Wash them when you are young, so you can save effort. I washed it with about 2 pools alternately. After washing it several times, you can see from the above picture that the water on the left is very clean, while the water on the right is a little turbid. Remember! Cleaning is one of the most important steps to ensure good health after eating.

After washing, there are two advantages. First, it is clean. Secondly, after such tossing, the resistance of crayfish will not be too strong when doing further treatment. It is not enough to clean the surface of crayfish. Because of the environment where crayfish grow and the food they eat (sludge and microalgae, etc.), since crayfish grow up eating sludge and microalgae, it should also be cleaned inside! Clean the inside of crayfish before eating it. This is a crayfish with its head peeled off. We can see the stomach sac as the digestive organ, which is very dirty! This must be removed. There is a thing in the abdomen of crayfish that is responsible for decomposing the nutrients transmitted by the stomach sac. Its function is similar to that of intestines, and it must be removed! Just hold the middle wing of the crayfish tail by hand and pull it out. However, there is a delicious' yellow' in the skull of crayfish, so when washing again, you can cut it from the head at an angle of about 45 degrees obliquely below, and you can take out the stomach sac while retaining the' yellow'. Finally, remember to wash it carefully with thin water.

From this angle, we can see that the mouthparts of crayfish have been removed. In fact, it is not impossible to clean them, but they are too tired, so just cut them off.

After washing all the crayfish, you can start cooking, but prepare the seasoning.

Crayfish is cold, so it is very necessary to have a proper amount of green onions and ginger, and garlic can also remove fishy smell and enhance fragrance. Cumin and cinnamon leaves can increase the unique flavor, plus the hemp of pepper powder and the spicy of Chili powder, which are the main raw materials for my spicy crayfish.

Heat the pot first, then put a little oil in it. Heat it to 9 minutes, then pour the scallion, garlic and ginger into the choking pot, then stir-fry the crayfish together, and add a little cooking wine while frying. Remember to fry the crayfish into a red curly shape, because it will taste good only if it is thoroughly fried. Then add cumin, cinnamon leaves, pepper powder and Chili powder and stir-fry. When the aroma comes out, you can add soy sauce. It is recommended to use Shanghai local seagull soy sauce here. Sigh soy sauce is too salty and its color is not strong enough.

After completing the above steps, you can add water. In order to completely eradicate the bacteria in the crayfish and make the crayfish meat fully tasty, please add water to the same plane as the crayfish and start a big fire.

Collecting juice, because there is more water, this process is relatively long, please be patient, crayfish will not get old because of cooking time. After one third of the soup is left, add sugar and cook for a few minutes, and then a plate of delicious crayfish is made. Maybe some readers say that lobster really needs to be that complicated? In fact, it is very necessary. As you can see from the above photos, the fully cooked lobsters are all curled up, while the lobsters in many snack bars are not curled up but upright. Why? This is because when they cook again, they just pour the lobster into the pre-prepared soup and boil it, or the crayfish is already hung before it is put into the pot. The crayfish made in this way is not only not delicious (mainly characterized by soft and inelastic meat and poor taste, but also very unsanitary). The viscera, stomach pouch and mouthparts of crayfish have not been removed.

So, in order to really taste delicious food, please go to the market to buy it yourself and cook it according to the above method!