Changsha Evening Market Spicy Crayfish

Clean the crayfish thoroughly: scrub the shells, remove the digestive tract if desired, and rinse well. Drain and set aside.

Heat the oil in a large wok or skillet over high heat. Add the garlic, ginger, and dried chilies. Stir-fry for 1-2 minutes until fragrant, being careful not to burn the garlic.

Add the Doubanjiang and stir-fry for another minute to release its flavor into the oil.

Add the crayfish and toss to coat with the aromatics. Stir-fry for 3-4 minutes until the shells turn bright red.

Pour in the Shaoxing wine, soy sauce, and sugar. Stir well, then add the chicken stock. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 5-7 minutes to allow the flavors to infuse.

Remove the lid, increase heat to high, and stir-fry until the sauce thickens and coats the crayfish, about 2 minutes. Sprinkle with Sichuan peppercorn powder if using.

Garnish with scallion pieces and serve hot, preferably with cold beer. Provide finger bowls and napkins for messy hands!