- 2000g crayfishbefore peeling
- 1.5 tablespoon cooking oil
- 2 teaspoon light soy sauce
- 1 teaspoon Doubanjiang (broad bean paste)
- 1 teaspoon soy sauce
- 1 teaspoon cooking wine
- sliced ginger
- sliced green onions
- minced garlic
1. Usually, you can make only 150g meat with 1000g whole crayfish.
2. Mincing Douban paste (Board Bean Paste) is necessary because Douban paste is too salty when you eat the whole bean. Mincing makes it moderate taste.
3. Prepare in advance for peeling the crayfish, especially you peel for the first time.
Mince the Douban paste (Board Bean Paste). Add oil and minced Douban pastes to the pot. Fry over low heat until fragrant and red. When the oil turns red, it means the Douban paste is ready to use. (Note: Make sure fry over LOW heat, because it is easy to overcook the Douban paste.)
Stir in the crayfish tomalley. Continue to stir-fry over low heat (Important! Tomalley is extremely easier to burn!). Hot oil helps spread the fragrant and taste of tomalley.