Spicy Anchovies

Von Souped Up Recipes · 30 Min.

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Zubereitung

1. Chop the ginger, garlic and green and red chilies together in a food processor. Mix mild and hot chilies if you like.
2. Roughly chop the fermented black beans (douchi) with a knife a few times and set aside.
3. Cut open a couple of the dried chilies with scissors. Gather the cinnamon stick, star anise, bay leaves, black cardamom and dried chilies.
4. 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.
5. Mix in 1 tbsp of fermented soybean paste until evenly distributed.
6. Add the anchovies and cook over medium-low heat for about 4 minutes, until cooked through and the seasonings are evenly combined.
7. When nearly done, add a splash of Chinese cooking wine, stir, and wait 15 seconds for the alcohol to evaporate.
8. Taste and adjust the seasoning, since anchovies are naturally salty. Remove from the heat and serve.

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