If the yellow tomalley is not enough, you can add Crab Roe Sauce instead.
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Clean 1500g crayfish. Brush until abdomen and shell are clean. Remove head. Collect the yellow crayfish tomalley and set aside.
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.
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.