Spicy Dried Fish
Dried small fish Two bags | Garlic 3g |
Ginger 4g | Dried chili Appropriate amount |
sugar Appropriate amount | Dried Sichuan peppercorns 2g |
Onions Two sticks | BBQ ingredients A small pack |
Step 1
This small dried fish is salted and sun-dried. It can be frozen in the refrigerator for a year. Then take it out and defrost it and fry it in a pan. Remember, don’t stir the fish immediately when it comes out of the pan. When it starts to take shape, turn down the heat.Step 2
Frying dried fish is a task that requires a lot of patience. At the beginning, the fire should be higher, but later on, you have to use a very small fire to slowly fry it. This way, it will be crispy and not mushy.Step 3
Stir-fry the minced garlic and ginger over low heat until fragrant, then add some dried chili and dried Sichuan peppercorns and stir-fry slowly over low heat until fragrant.Step 4
You don’t need to add salt to the marinated fish. You can add a little sugar chicken powder, barbecue seasoning or chili powder.Step 5
It’s rare to make this once, so I make a lot of it. I scoop out part of it first, and then put some chopped green onion in the pot. Add more, it will be very fragrant.Step 6
Every bite is so fragrant, crispy, spicy and fragrant. It would also be nice to add a little white sesame seeds in it.Step 7
I’m not going to brag. This one is still crispy even after being stored for a week. You should find it on the dried fish website.Step 8
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