Ingredients
- 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
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
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) |
