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.
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.
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)