400 grams of dried small whitebait.

Laoganma a bottle of Chili sauce

Ginger Yi Tuo

Garlic cloves 10

15 dried pepper

A handful of green peppers

A little white wine

A handful of white sesame seeds

The method of spicy fish larvae

Wash the dried whitebait and filter it with a filter. Let it stand for about half an hour, and you'd better squeeze it by hand. If you are diligent, you can spread kitchen paper and dried fish on the chopping board to further absorb water. )

Boil the oil in the pot (small bubbles appear at the bottom after the chopsticks are inserted), pour in the small whitebait, fry for about five minutes on medium fire, fry the small whitebait until it is slightly yellow (the oil needs to be fried before the fish, so I divide it into two batches), pick it up for use, and pour the oil into the bowl for use.

Attention! If the taste is not good and you want to taste less hard, you need to fry it here again. Specific: Heat the oil fire until it smokes slightly, pour in the fried fish, and turn off the fire after one or two seconds (middle shovel). (the time is very short, pay attention, or you will be burned, about 180 degrees? This kind of oil is very violent and dangerous, so it is better to be careful.

Cut the garlic cloves in half, cut the ginger into about the same size, cut the dried peppers into sections (two or three sections, I use millet spicy), and don't put the peppers. After the pan is cleaned, pour an appropriate amount of oil (not fried fish oil), heat it, put the above ingredients into the pan, and stir fry with low heat. Pour in Laoganma (with the most common lobster sauce, the kind with a lot of red oil). Stir well.

Pour in the fried whitebait, stir fry over medium heat, pour in all the fried fish oil, continue to stir fry, add a little white wine (I also put a little sugar myself), and continue to stir fry over low heat until the color is red and bright. Sprinkle with white sesame. Cooling and bottling, which can hold one liter glass bottle. Ps This snack doesn't need salt. If the taste is heavy, you can add a little pepper powder and pepper noodles. Please complete your pps as soon as possible. I usually finish it in two weeks.

The last sentence! This recipe is not recommended if you want a super crispy taste. You can fry the fish twice, add a little oil to the pot to fry the minced garlic Jiang Mo, add the fish, sprinkle with powdery seasonings such as salt, pepper, Chili powder, cumin powder and spiced powder according to your personal taste, stir the seasonings slightly, stir well, and sprinkle with chopped green onion before taking out the pot.

The third step of spicy fish