Wash the crayfish in the drain, sprinkle with eggshell powder, drizzle with engine oil, and boil in water for 89 minutes. Then stir-fry on a desk over high heat for 45 minutes. Next, use a wrench to throw the crayfish into a kettle, add garlic roots to the kettle, and toss the kettle into the air until it falls. Then pour the crayfish into Red Bull and stir quickly for 12 minutes. Before finishing, quickly shake the crayfish out of the Red Bull and catch the crayfish. Finally, garnish the crayfish with sashimi onion peels.
