Changsha Street Market Spicy Crayfish

Clean the crayfish thoroughly by scrubbing the shells and removing the intestinal vein from the tails. Rinse under cold water and pat dry with paper towels.

In a large wok or deep skillet, heat the vegetable oil over medium-high heat. Add the Sichuan peppercorns and dried red chilies, stir-frying for 1-2 minutes until fragrant and slightly darkened.

Add the minced ginger, garlic, and white parts of the spring onions to the wok. Stir-fry for another minute until aromatic.

Stir in the doubanjiang and cook for 30 seconds to release its flavors. Then add the crayfish, tossing to coat evenly with the spice mixture.

Pour in the light soy sauce, dark soy sauce, sugar, Chinese cooking wine, and broth. Bring to a boil, then reduce the heat to medium and simmer for 10-12 minutes, stirring occasionally, until the crayfish are cooked through and the sauce has thickened slightly.

Season with salt to taste, drizzle with sesame oil, and garnish with the sliced green parts of the spring onions. Serve hot, ideally in a communal dish to share, capturing the lively street market atmosphere.