Changsha Spicy Crawfish

Clean the crawfish thoroughly: rinse under cold water, remove the head and devein the tail. Set aside.

Heat vegetable oil in a large wok or pot over high heat. Add garlic, ginger, dried chilies, star anise, and cinnamon stick. Stir-fry for 30 seconds until fragrant.

Add the doubanjiang and stir-fry for another 30 seconds until the oil turns red.

Add the crawfish and stir-fry for 2-3 minutes until they turn bright red.

Pour in the Shaoxing wine, soy sauce, sugar, and chicken broth. Add Sichuan peppercorns and salt. Stir to combine.

Bring to a boil, then reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally.

Add the red bell pepper (if using) and cook for another 2 minutes.

Transfer to a serving dish, garnish with scallions and cilantro. Serve hot.