First, I want to elaborate on the choice cancers. If there is a choice, it is better to buy crayfish. The larger the river, the tastier it is cancer (it is more elastic on the inside). Pond cancer and cancer of the small rivers does not have the same taste properties possessed by crayfish. In Moscow, we took a good cancer, in the Krasnodar region is problematic because it is caught in small streams. In Rostov now there is a choice between local cancer and Kazakh. Better to take a local, although it is more expensive. When choosing cancer, pay attention to the shell. It needs to be solid. Further, the size criterion: the most delicious cancer - a length of 10-12 cm If the choice is visual, it is better to take dark green cancer.

Put to boil water at the rate of 1 liter of water for 12 crayfish size 10-12 cm Add salt at the rate of 1 tablespoon to 1 liter of water. Cancers not to add salt "to taste", otherwise you can either overdo or insufficient salting. I specifically took a picture of salt, because the proportions of the brine are crucial in the taste of the crawfish. However, this time we are the salt put already to cancers, but for classic cooking, it does not matter. About supplements. If You want to give an extra touch of taste to the crayfish, then there are 3 choices of broth (deviation from the classics): 1. 1 green sour Apple and 1 cherry. 2. Vegetable mix - add carrots, sweet and bitter peppers and tomatoes. 3. If You are planning to use crayfish of wine - to add to the brine 1 glass of wine, if beer - 1 glass of beer.

Until the water begins to boil, thoroughly wash the crayfish to wash away all the algae and silt. My husband does it from the shower hose.

Throws the crayfish in boiling water.

Add the dill. My husband added another 1/2 hot pepper for cooking, but after cooking it immediately got. But pepper is already a deviation from the classics. Now attention! Wait until the crawfish boil. Cook for 7 minutes after boiling with the lid open. Turn off the gas. Cover with a lid for 15 minutes. Remove the lid and give it brew for at least another 30 minutes. But it's better to steep at least 1 hour. Only after this time they take required quantity of salt can remain in the brine until the end of their eating.

Our crawfish are ready! Serve with beer or a dry white wine. Bon appetit!