Braised Crayfish with Broad Bean Paste Recipe
In this recipe, you need to discard the crayfish head. If you consider it is waste, you can keep it if you like.
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
- 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)
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)