「Spicy Crayfish」

Ingredients and amounts

• 1 kg crayfish
• 70 ml oil (3 times the usual amount for stir-frying)
• 2 bay leaves
• 1 star anise
• 3 g cinnamon stick
• 10 g green Sichuan peppercorns
• 10 g Sichuan peppercorns
• 5 g bullet chili peppers
• 1 large scallion
• 30 g ginger
• 7 cloves garlic
• 30 g Pixian doubanjiang (fermented chili bean paste)
• 30 g yellow soybean paste
• 500 ml beer
• 30 ml light soy sauce
• 10 g salt

Step-by-step method

1. 1

   Step 1

   Scrub the crayfish clean and remove the digestive tract. Cut the scallion into 2 cm sections. Mince the ginger and garlic.

2. 2

   Step 2

   Heat the oil until warm. Add the bay leaves, star anise, cinnamon, green Sichuan peppercorns, Sichuan peppercorns, and bullet chili peppers.

3. 3

   Step 3

   Once the spices are fragrant, add the scallion, ginger, and garlic.

4. 4

   Step 4

   After the scallion, ginger, and garlic are fragrant, add the Pixian doubanjiang and yellow soybean paste. Stir-fry until the oil turns red.

5. 5

   Step 5

   Add the crayfish and stir-fry until they change color.

6. 6

   Step 6

   Pour in the beer. Once it comes to a boil, add the light soy sauce and salt.

7. 7

   Step 7

   Cook until the crayfish are fully cooked, then remove from the wok.