Spicy sauce, braised crayfish seasoning pack (1 bag), garlic, ginger, dried red chili peppers, Sichuan peppercorns, crayfish, cooking wine, Pixian broad bean paste, spicy sauce, chopped chili sauce, vinegar, chicken bouillon, white sugar.
Peel the garlic cloves, slice the ginger, and rinse the dried red chili peppers and Sichuan peppercorns.
Remove the intestinal tract from the crayfish, cut off the head, and scrub them clean under the tap using a brush.
Using scissors, cut from the head shell all the way to the tail, leaving a small section at the end without cutting completely through.
Pour about half a pot of oil into the wok and heat over high heat until smoking. Add all the aromatic ingredients and stir-fry until fragrant.
Then add the crayfish and stir-fry vigorously over high heat, ensuring even coating. When all the tails curl and the color deepens, add three tablespoons of salt and pour in a large tablespoon of cooking wine to enhance the aroma.
Finally, add two large tablespoons of Pixian broad bean paste, one large tablespoon of spicy sauce, one large tablespoon of spicy sauce, one large tablespoon of chopped chili sauce, and two spatulas of vinegar. Add water to the level of the crayfish, stir evenly, cover the pot, and bring to a boil over high heat. Then reduce to medium-low heat and braise until the liquid reduces. Season with a small amount of chicken bouillon and one small tablespoon of white sugar, then serve.
