Ingredients
- crayfish
Directions
Tips:
- If you like the taste, you can use meat to dip into the soup.
- Don’t eat crayfish stomach which is the black stuff in the head.
- Do not discard the yellow stuff in crayfish head. That is the tomalley, the most delicious part of crayfish.
Steps
1 Done | Remove crayfish‘s head. Start with the side of the crayfish, the edge of the shell. Remove the whole head off. |
2 Done | Remove stomach, the black stuff. After removing the shell, you can remove the stomach (the black stuff). Be careful not to crush it. It is full of the crayfish’s undigested food, sand, and mud. |
3 Done | Now you can see crayfish gills wrap the yellow tomalley. Remove gills and keep the yellow tomalley. |
4 Done | Get the crayfish tail out of Its shell. This step is simple. You pull apart along the side of the shell. You can easily take the whole tail out in this way. |
5 Done | For the last step, pinch the yellow tomalley, and remove the sand vein. Don’t discard the red skin on the back of the shrimp. That’s part contain the most astaxanthin. Astaxanthin has the functions of anti-oxidation, anti-aging, anti-tumor. It also prevents cardiovascular and cerebrovascular disease. |
