Changsha Street-Style Spicy Crayfish

Prepare the crayfish: scrub them thoroughly under cold water, remove the vein by twisting the middle tail fin, and snip off the antennae. Rinse well and drain.

Heat a large wok or deep skillet over high heat. Add oil and swirl to coat. Add dried chilies and Sichuan peppercorns; stir-fry for about 30 seconds until fragrant but not burnt.

Add garlic, ginger, and white parts of green onions. Stir-fry for 1 minute until aromatic.

Add the crayfish and stir-fry for 2-3 minutes until they turn bright red. Pour in cooking wine and stir to deglaze.

Add soy sauces, sugar, and water or broth. Bring to a boil, then reduce heat to medium, cover, and cook for 8-10 minutes, shaking the pan occasionally.

Uncover, increase heat to high, and stir in the cornstarch slurry. Cook, stirring, until the sauce thickens and coats the crayfish, about 1-2 minutes. Season with salt to taste.

Transfer to a serving platter, sprinkle with green onion tops and cilantro. Serve immediately, preferably with cold beer.