Ingredients
500 g (about 1 lb) crawfish, 50 g each green bell pepper and red bell pepper.
Seasonings
3 cloves garlic, 5 g dried chili peppers, 6 Sichuan peppercorns, 1/2 teaspoon each salt, sugar, soy sauce, hot pot base, and thirteen-spice blend, 3 tablespoons vegetable oil.
Steps
1. Place the crayfish in clean water to allow them to purge any impurities from their bellies, then remove and rinse thoroughly. Briefly stir-fry in hot oil, then remove and drain excess oil.
2. Wash the green and red bell peppers, remove the stems and seeds, and cut into small pieces; wash the dried chili peppers and cut into sections; peel the garlic and trim off the ends.
3. Heat the remaining oil in the wok, first add Sichuan peppercorns, dried chilies, and garlic and stir-fry until fragrant, then add the crawfish and stir-fry briefly. Next, add salt, sugar, soy sauce, hot pot seasoning, and Chinese thirteen-spice blend, cover and simmer for 10 minutes. Finally, remove the crawfish, drain well, and serve on a plate.