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 green onions
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.
Wash the crayfish and remove the head. Use a toothpick or chopsticks to pick out the yellow tomalley.
Collect tomalley in a bowl. The more the better. Don't worry if have little tomalley. A tablespoon of tomalley is enough for adding seafood flavor.
Pull out the sand vein. If you don't mind, you can skip this step. Because removing sand vein makes meat less tender. (Personally, I recommend not removing and vein.)
Mince garlic. Slice ginger and green onion.
Put water in the pot, add two pieces of ginger. Bring to a boil and stir in crayfish. Blanch until meat turns red, usually 30-60 seconds. Remove crayfish from heat, then put in cold water to cooling.
Put light soy sauce, oyster sauce, cooking wine into a small bowl. Stir well and set aside.
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.
Add sliced green onions, minced garlic, and ginger. These ingredient helps to cool and enhance the scent.
Pour into the sauce (Made in Step7), stir-fry over small heat. About 30 seconds, the sauce will have an appetizing smell.
Add 30-50ml cold water. Bring to a boil, then add crayfish meat.
Note1: The function of water is to balance the salty taste. And increase the amount of sauce.
Note2: No need to add salt. Because light soy sauce, oyster sauce and Douban paste are salty and flavored.
Stir and boil over high heat until soup thickens.
Note: Do not overcook Crayfish meat, so switch to high heat after adding crayfish.
Pour on the rice and serve hot.
You can add seasoning if you desire, such as chili sauce, white pepper or black pepper.
Add chopped green onion for garnishing.