Main Ingredients:
Dried small fish: 250g; Dried radish: 1 piece; Carrot: half; Soybeans: 100g.
Additional Ingredients:
Green onion: as needed; Ginger: as needed; Garlic: as needed.
Seasonings:
Dried red chili: as needed; Sichuan peppercorn: as needed; Star anise: as needed; Salt: as needed; Soy sauce: as needed; Cooking wine: as needed; Chicken bouillon: as needed.
Taste: Mildly spicy; Cooking Method: Stew; Time: 30 minutes; Difficulty: Easy.
Detailed Steps for Cooking Spicy Dried Fish Pickles
Wash and dry the small fish, then mix with dry starch.
Soak the soybeans in warm water for half a day, then wash and set aside.
Cut the green onion, ginger, and garlic, and prepare the spices.
Cut the marinated dried radish and fresh carrot into strips according to taste preference.
Heat oil in a pan, then add dried red chili, Sichuan peppercorn, and star anise.
Add the small fish to the hot oil and stir-fry until crispy.
Once the fish turns color, add the sliced dried radish and carrot and stir-fry.
Add soy sauce, cooking wine (or beer for removing fishy smell), chicken bouillon, salt to taste. Stir well, add some water, cover and simmer over low heat for 20 minutes.
After 20 minutes, increase heat to thicken the sauce, then turn off the heat when the sauce thickens.
Ready to serve! Enjoy it with some millet porridge for a delicious meal.
