Hunan Style Spicy Anchovies
Ingredients: Dried Anchovies, Fermented Black Beans Dou Chi, Ginger, Garlic, Red Chilies · 15 min cook time · 155kcal · ₩10,000
Ingredients
150g Dried Anchovies, 3tbsp Fermented Black Beans Dou Chi, 1inch Ginger, 15cloves Garlic, 5pieces Red Chilies, 2pieces Green Chilies, 1piece Cinnamon Stick, 2pieces Star Anise, 2pieces Bay Leaves, 1piece Black Cardamom, 8pieces Red Dried Chilies, 0.33cup Oil, 1tbsp Soy Bean Paste, 1splash Chinese Cooking Wine
Instructions
1. Prepare 150g of dried anchovies and set aside.
2. Roughly chop 3 tablespoons of fermented black beans (Dou Chi) and set aside.
3. Roughly cut 1 inch of ginger into small chunks. Add to a food processor with 10-15 cloves of garlic. Roughly cut 5 red chilies and 2 green chilies into smaller pieces and add to the food processor. Blend everything using the on and off mode, making sure not to blend too fine.
4. Gather a few spices: some cinnamon stick (broken apart), 2 pieces of star anise, 2 pieces of bay leaves, 1 black cardamom (slightly crushed), and 5-8 pieces of dried chilies (cut open a couple with scissors).
5. Heat a wok with 1/3 cup of oil. Directly add the spices along with the garlic, chili, and ginger blend. Stir everything together. Add the fermented black beans and keep stirring until the oil turns to a light yellow color, indicating it's fragrant.
6. Add 1 tablespoon of fermented soy bean paste and mix until well distributed.
7. Throw in all the anchovies. Cook on medium-low heat for about 4 minutes, stirring to ensure they are cooked through and all the spices and aromatics are well combined.
8. When almost ready, add a splash of Chinese cooking wine. Stir and wait for 15 seconds for the alcohol to evaporate. Taste and adjust the flavor if needed.
9. Take them out and serve. This dish is so flavorful and tangy. You can serve it as an appetizer, or with white rice, congee, and basic steamed buns.
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