How to properly kill crayfish? Detailed method and step-by-step tutorial

SummaryFirst put on gloves, then pinch the crayfish's head with your hand, cut off the crayfish's right claw and left claw, wash clean with clean water, soak the crayfish with both claws removed in clean water for about 3 minutes, then pinch the crayfish's head with your hand, turn it over and use a brush to scrub the belly clean, use scissors to cut off 1/3 of the crayfish's head, and finally rinse the crayfish's head under running water to remove the dirt, and then it can be cooked.

I. Tutorial on killing crayfish

1. To prevent the crayfish's claws from pinching your hand, you can first put on gloves, then pinch the crayfish's head with your hand, cut off the crayfish's right claw, then cut off the left claw, wash the cut-off crayfish claws clean with clean water and set aside. Generally, once a crayfish has both claws cut off, it loses its “fighting power”, so when you continue processing it afterward, it will not pinch your hand. Soak the crayfish with both claws removed in clean water for about 3 minutes to make it easier to wash clean.

2. Then pinch the crayfish's head with your hand and turn it over, and you can clearly see that a lot of dirt is hidden on the crayfish's body. You can use a brush to scrub the belly clean. The scrubbed crayfish will reveal its tender pink body. Then pinch the tail segment in the middle of the tail with your hand, twist it left and right until it breaks off, then pull the twisted tail segment and slowly pull it out.

3. In this way, the crayfish's intestine comes out with it. Then use scissors to cut off 1/3 of the crayfish's head. Do not cut too much, because cutting too much can easily remove the yellow paste in the head. Finally, use the tip of the scissors to dig out the black sac-like object inside the head, then gently rinse the crayfish's head under running water to remove the dirt, and then it can be cooked.

II. Ways to cook crayfish

1. Fish-fragrant crayfish

(1) Prepare 500g crayfish, 50g pickled chili peppers, 10g each of minced ginger and minced garlic, 30g chopped scallions, pepper powder, salt, cooking wine, 75g white sugar, 15g vinegar, chicken essence, monosodium glutamate, fresh soup, an appropriate amount of water starch, and 150g refined blended oil.

(2) Chop the pickled chili peppers finely, mix vinegar, white sugar, monosodium glutamate, fresh soup, and water starch in a bowl to make a sauce. Place a wok on the heat, add water and bring to a boil, put the crayfish into the wok with cooking wine, blanch briefly and remove. Put oil in the wok and heat it, then pour in ginger, garlic, and pickled chili peppers and stir-fry until fragrant and the color comes out.

(3) Then pour in the crayfish and stir-fry, add cooking wine, salt, chicken essence, pepper powder, and an appropriate amount of fresh soup, and simmer until the crayfish is cooked through and has absorbed the flavor. When the broth is half reduced, pour in the mixed sauce, simmer until the broth is thick and rich, then remove from the wok and put on a plate, sprinkle with chopped scallions, and it is ready to eat.

2. Spicy crayfish

(1) Prepare 500g crayfish, 30g dried green Sichuan peppercorns, 100g dried chili peppers, salt, ginger slices, garlic slices, chicken essence, monosodium glutamate, sesame oil, cooked sesame seeds, cooked peanut kernels, baijiu, scallion sections, and salad oil.

(2) Drop a few drops of baijiu into a pot of hot water. After draining the crayfish, marinate it with salt and oil for 1 minute. Put an appropriate amount of salad oil in the wok, add the crayfish and fry until crispy outside and tender inside, then remove.

(3) Put a small amount of oil in the wok, add ginger, garlic slices, dried chili peppers, dried Sichuan peppercorns, and salt, and stir-fry until the numbing spicy flavor is released and pungent to the nose, then add the fried crayfish and stir-fry together. Add chicken essence, monosodium glutamate powder, drizzle in sesame oil, add sesame seeds and peanut kernels, remove from the wok and put on a plate, and it is ready to eat.