Practice steps:
1. Remove impurities from the bought dried small fish, rinse with clear water, drain the water, and air dry for 1-2 hours. There is dust in the drying process, so it is safe to wash and eat.
2. Add 2 tablespoons of oil to the pan, heat it, stir-fry the dried small fish, pour in cooking wine, stir-fry the dried small fish to remove water, stir-fry the dried small fish for fragrance, and take it out for later use.
3. Prepare seasonings, chopped dried peppers, white sesame seeds, pepper, aniseed, hot sauce and chopped peppers, and place them according to population. Put more spicy food, less spicy food, and add some flavor with spicy sauce.
4. Put the dried Chili powder into a container, soak it in clear water for a few minutes, then take it out with a filter, drain the water for later use, and soak the dried Chili powder in water to buffer the Chili powder fried due to excessive oil temperature when frying Chili oil, and at the same time prolong the time for hot oil to leach red and spicy substances in Chili, thus achieving better quality of Chili oil. Boiled Chili oil tastes more fragrant and mellow, the color of oil is red and bright, and the taste of Chili is also very fragrant.
5. Add oil to the pot and heat it. Add pepper and fennel. Fry with low fire, fry the pepper with low fire until it is slightly burnt, and remove the pepper and aniseed. Stir-frying with low fire can fully stir-fry the pepper flavor of pepper.
6. Turn off the fire. When the oil temperature drops and the fire breaks out, add the pepper pieces and fry them on low heat. Stir from time to time to prevent uneven color of pepper slices until there is no water in the pot, only oil is left. Be careful not to fry the pepper, it will be crisp and its fragrance will come out.
7. Turn off the fire, add Chili sauce and sesame seeds, then add sugar and stir well.
8. Add the fried dried fish, stir well, let it cool, and put it in a covered container for preservation.
Tip: Dried fish itself is salty, so no salt is needed. Soaking dried chili with water is to buffer the chili sauce caused by high oil temperature when frying chili oil, and also to prolong the time for hot oil to leach red and spicy substances from chili, so as to achieve better quality of chili oil. Boiled Chili oil tastes more fragrant and mellow, the color of oil is red and bright, and the taste of Chili is also very fragrant.