1. It is best to wear gloves when cleaning crayfish to prevent crayfish from pinching your hands.

2. When cleaning, remove the internal organs of the crayfish. One is clean and the other is better tasting. When cutting the crayfish head, don't remove all of it, because there is still yellow on the head. Just cut off about one-third of the head so that the internal organs can be exposed.

3. When frying, be sure to fry for a while longer to make it safer to eat. Don’t just focus on the tenderness of the crayfish meat. If the heating time is too short, the crayfish will not be fully cooked.

We do this every year when crayfish are put on the market. The shrimp meat is very chewy, spicy and delicious, and it goes very well with rice. It is cleaner and more delicious than the ones made in restaurants. Crayfish are delicious, but many people don’t know how to clean them, so they just brush them and put them directly into the pot. In fact, it’s not clean if the internal organs of the crayfish are not removed. Today I would like to share with you how to clean crayfish, which can remove the internal organs of crayfish and make them cleaner and more delicious.

Speaking of crayfish, we actually have to start a long time ago. At that time, there were not many crayfish here, few people bought them, and they didn’t seem to recognize this thing. I like to try new things. , I tried to buy a few kilograms. Unexpectedly, I made it at home and it was very popular. The whole family liked to eat it and said it was very delicious. Now, it’s the season to eat crayfish again, so hurry up and buy some to try.

Ingredients used: 500 grams of crayfish, dried chili peppers, green peppercorns, Sichuan peppercorns, bay leaves, scallions, ginger slices, Pixian bean paste, homemade hot sauce, peanut oil.

Steps:

The first step: We buy the crayfish, clean it several times to remove the dirt and other impurities on the surface, then take out the crayfish and clean it, let’s take a look first The crayfish tail is composed of three pieces of shrimp tail.

Step 2: Grab the shrimp tail in the middle with your hands and pull it out hard so that the intestines of the crayfish can be removed.

Step 3: Then use scissors to cut off one-third of the crayfish head. The internal organs inside the crayfish head will be exposed. Just remove it directly, and then break off the big claws. Brush well so the crayfish are thoroughly cleaned.

Step 4: After cleaning the crayfish, put them all into the basin and set aside.

Step 5: Cut the dried chili peppers, green peppercorns, Sichuan peppercorns, bay leaves, green onion segments, ginger slices, Pixian bean paste and homemade hot sauce.

Step 6: Put peanut oil in the pot, add Pixian watercress and homemade hot sauce and stir-fry in red oil, then add cut dried chili peppers, green peppercorns, Sichuan peppercorns, bay leaves, green onion segments, and ginger. Fry slices until fragrant.

Step 7: Pour in the cleaned crayfish and stir-fry over high heat. The crayfish has a high water content, so you only need to add a little water.

Step 8: Cover the lid and sauté slowly over medium-low heat for about 5 minutes to fully cook the crayfish and make the shrimp meat more delicious.

Step 9: There is very little soup in the pot, and it is ready to be taken out of the pot. Because chili sauce and Pixian bean paste contain more salt, there is no need to add more salt. If the taste is strong, you can also use an appropriate amount. addition. This dish is simple and easy to make without fail. It is spicy and delicious. My family makes it every three to five times. It is so delicious.

Step 10: Put the crayfish on a plate and serve it. The spicy and fragrant crayfish is more delicious when cooked by yourself than in a restaurant.