Ingredients
- 1500g crayfish
- sliced green onions
- minced garlic
- minced ginger
- dry red peppers
- Sichuan pepper
- 1 tablespoon cooking wine
- 1 tablespoon Doubanjiang (broad bean paste)
- 1 tablespoon light soy sauce
- 1 tablespoon black vinegar
- salt
- sugar
Directions
Tip:
- Choose female crayfish when you buy it. Big female crayfish often have more yellow tomalley. (How to Distinguish a Male or Female Crayfish)
- If the yellow tomalley is not enough, you can add Crab Roe Sauce instead.
Steps
1 Done | Clean 1500g crayfish. Brush until abdomen and shell are clean. Remove head. Collect the yellow crayfish tomalley and set aside. |
2 Done | When the oil reaches 180 degrees, pour in the crayfish and fry for about 40 seconds. Turn to medium heat and continue to fry for another 1 minute. Remove and drain the oil. |
3 Done | Use the remaining oil to stir-fry. Add sliced onion, minced ginger and dried red peppers, 1 teaspoon Sichuan pepper, 5 cloves minced garlic and stir-fry until fragrant. Then add crayfish tomalley and stir-fry evenly. |
4 Done | Add 1 teaspoon cooking wine, 1 teaspoon board bean paste, 1 teaspoon light soy sauce and 1 teaspoon black vinegar. Stir well. |
5 Done | Add the Fried crayfish, season with a little salt and sugar, and stir well. |
6 Done | Pour in hot water until cover crayfish, simmer for 10 minutes to enhance the flavor. Then boil over high heat until soup thickens. |
