1. Prepare 20 crayfishes, and cook a pack of gravy.
2. Rinse and brush the crayfish.
3. Pinch the tail in the middle of the crayfish and pull it back firmly to pull out the gut.
4. Cut off a quarter of the shrimp heads.
5. Dig out the black material inside the shrimp head, the yellow one is edible.
6. Cut off the tiny feet.
7. Insert the scissors from the tail to cut the back, which is easy to taste.
8. Saute the ginger with edible oil, boil it with rock sugar, add light soy sauce, dark soy sauce, and marinade, stir fry together, add crayfish, and then add water to cover the surface of the crayfish. Bring to a boil over high heat, turn to low heat and simmer for 40 minutes, then turn off the heat and simmer for 20 minutes.
Tips:There are gills on the left and right sides of the shrimp head, which we generally did not remove. If it feels dirty, you can also cut off the entire head.
