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1
Scrub each crayfish vigorously under cold running water with a stiff brush, paying particular attention to the underside and joints where mud lodges. Twist and pull the central tail fan firmly to draw out the intestinal vein in one piece; discard. The crayfish are ready when no grit or dark sediment remains in the rinse water.
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2
Heat a wok over the highest available flame until it begins to smoke. Add the oil and, when shimmering, add the dried chilies and Sichuan peppercorns. Stir for 20–30 seconds until fragrant, then add the garlic and ginger. Fry until the aromatics colour at the edges and the oil turns visibly red and aromatic.
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3
Add the doubanjiang and stir-fry over maximum heat for 1 minute, working it into the oil until the paste darkens slightly and the raw fermented smell cooks off.
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4
Add the crayfish to the wok in a single charge and stir-fry at maximum heat, tossing constantly so that every shell is exposed to direct contact with the hot wok surface. This is where the dish lives or dies: insufficient heat at this stage means the shells never open to the sauce and the flesh steams rather than sears — the wok must not cool, and the crayfish must keep moving. Continue until the shells have turned uniformly vivid red, approximately 3–4 minutes.
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5
Pour in the Shaoxing wine and oyster sauce. Toss to coat, then reduce the flame to a vigorous simmer. Cover and cook for 8–10 minutes, lifting the lid to stir every 2–3 minutes, until the sauce has thickened and clings to the shells and the crayfish flesh is fully white and opaque throughout with no translucency at the thickest part of the tail.
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6
Taste the sauce and adjust seasoning. Transfer to a large bowl or spread directly on the table on paper. The dish is ready to serve when the spiced oil pools visibly around the crayfish and the aroma is fiery and deeply perfumed.