Ingredients
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750 g crayfish
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sliced green pepper
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sliced red pepper
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2 green onions
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2 tablespoon cooking wine
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1 tablespoon light soy sauce
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1 tablespoon Doubanjiang (broad bean paste)
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1/2 tablespoon sugar
Directions
Tips:
- You can use broad bean paste (Sichuan Pixian Doubanjiang). It is spice and makes spicy crayfish are tastier.
- You do not need to add salt, because Doubanjiang (broad bean paste) is salty. Also, crayfish has its own flavor.
- Make sure brush crayfish until clean. (How to clean crayfish)
Steps
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1
Done
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Remove the head of the crayfish, pinch off the tail, pull out sand vein. Wash and drain. Add 1 tablespoon cooking wine, 1 tablespoon light soy sauce, and marinate for 15 minutes. Mince the garlic, slice spring Onions, green and red peppers. |
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2
Done
|
Add oil and preheat the wok. Add garlic cloves, sliced green and red pepper. Stir-fry until fragrant. Add half a teaspoon broad bean paste (Doubanjiang) and stir well. |
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3
Done
|
Pour in the crayfish and stir well. Add 1 tablespoon cooking wine, 1/2 teaspoon sugar. Simmer for a while. Sprinkle sliced green onion. Serve. (Need not to add salt) |
