Tragic Alien Species – Lobster
Procambarus clarkii (also known as crayfish, red shrimp, and freshwater crayfish). Resembles shrimp with a hard shell. Adults typically measure 5.6 to 11.9 cm in length, with a dark red color and blackish shell partially separated by the shell, the ventral back has a wedge-shaped stripe. The larvae are uniformly gray, sometimes with black ripples. The claws are narrow and elongated. The shell is not divided by shell mesh gaps in the middle, and the shell has obvious granules.
A freshwater economic shrimp, widely popular for its delicious meat. Due to its omnivorous nature, rapid growth rate, and strong adaptability, it has achieved a dominant competitive advantage in its local ecosystem. Its feeding range includes water plants, algae, aquatic insects, and animal carcasses. During food shortages, it will self-destruct. Freshwater crayfish has become an important economic aquaculture variety in China in recent years. During commercial farming, it is essential to prevent escape, especially to prevent entry into remote, pristine water bodies. Its competitive advantage due to ecological competition can cause destructive harm to local species.
Let’s talk about how to eliminate it.
1.
Wash all crayfish thoroughly with plenty of water, then process each one individually: Left hand grips the back, right hand uses a toothbrush to brush against the faucet, and cut off long whiskers
2.
After all the shrimp are washed clean, soak them in water with a little vinegar, 10 minutes later take them out and drain them, be careful not to let them crawl out
3.
Wash and chop scallion whites into scallion segments. Peel and cut garlic into slices. Scrape the skin off fresh ginger and cut it into filaments. Dry chili peppers, cut off the root tips with scissors, and cut into fine filaments
4.
Heat a wok with hot oil over high heat, add peppercorns, reduce the heat and slowly fry. When the oil is slightly simmering, add chili flakes and constantly stir. When the chili flakes turn a light reddish-yellow, increase the heat and add ginger slices, garlic slices, and scallion segments to bring out the aroma
5.
Put the drained crayfish into the pot, after flambé with, add soy sauce, salt, and white sugar and stir-fry for 5 minutes
6.
Add 1 bowl of hot water, cover the pot and simmer over low heat for 8 minutes until the broth is almost dry, then increase the heat and stir in chicken powder, white pepper, and salt pepper to make it uniform
