Empty My Fridge
Spicy Anchovies Recipe
Ingredients
- Dried anchovy150 g
- Ginger · chopped1 inch
- Garlic10–15 cloves
- Chili pepper
- Douchi6 tbsp
- Star anise2 pieces
- Bay leaf2 pieces
- Cinnamon stick1 piece
- Black cardamom · crushed1 piece
- Dried chili5–8 pieces
- Soy sauce · paste1 tbsp
- Shaoxing wine1 ½ tbsp
Instructions
- Chop the ginger, garlic and green and red chilies together in a food processor. Mix mild and hot chilies if you like.
- Roughly chop the fermented black beans (douchi) with a knife a few times and set aside.
- Cut open a couple of the dried chilies with scissors. Gather the cinnamon stick, star anise, bay leaves, black cardamom and dried chilies.
- Pour 1/3 cup of oil into a wok without waiting for it to heat. Add the spices, the chopped aromatics and the black beans. Stir until the oil turns light yellow.
- Mix in 1 tbsp of fermented soybean paste until evenly distributed.
- Add the anchovies and cook over medium-low heat for about 4 minutes, until cooked through and the seasonings are evenly combined.
- When nearly done, add a splash of Chinese cooking wine, stir, and wait 15 seconds for the alcohol to evaporate.
- Taste and adjust the seasoning, since anchovies are naturally salty. Remove from the heat and serve.
Summarized from Souped Up Recipes's video. Watch it for the details.
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