Crayfish oil

Boil the crayfish in salted water, cool them down, and extract the meat from the claws and necks.

Remove the eyes from the shells, and take off the necks and legs.

Thoroughly clean the carcass from the insides, finely grind in a mortar, mix with oil, fry a little, pour in 2-3 cups of water, boil, strain through a cloth bag, cool in the refrigerator to easily remove the oil that rises to the surface.