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Braised Crayfish with Broad Bean Paste Recipe

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Ingredients

Adjust Servings:
750 g crayfish
sliced green pepper
sliced red pepper
2 green onions
2 tablespoon cooking wine
1 tablespoon light soy sauce
1 tablespoon Doubanjiang (broad bean paste)
1/2 tablespoon sugar

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Braised Crayfish with Broad Bean Paste Recipe

Features:
  • Spicy
Cuisine:

In this recipe, you need to discard the crayfish head. If you consider it is waste, you can keep it if you like.

  • Serves 2
  • Medium

Ingredients

Directions

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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

1
Done

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.

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.

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)

Allen

A Chinese foodie and gastronome. I love cooking and sharing lovely tips.

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