Main Ingredients:
1 pound small fish.
Additional Ingredients:
5 grams scallions; 5 grams ginger; 5 dried red peppers; a pinch of salt; 1 teaspoon vinegar; 2 teaspoons soy sauce; 1 teaspoon sugar; 1/2 teaspoon chicken powder; 3 teaspoons Thai sweet chili sauce; 1 teaspoon cooking wine; a pinch of pepper; 1 teaspoon oyster sauce; cooking oil as needed; 3 green peppers.
Taste: Original; Difficulty: Unknown.
Detailed Steps for Cooking Xiaoyu Sauce
Prepare the ingredients.
Wash the small fish, remove the head and tail, and use a toothpick to remove the intestines.
After cleaning, rinse the fish head down with running water, then squeeze out the water to prevent the loss of fish roe.
Marinate the fish with cooking wine, a pinch of salt, and a pinch of pepper for 15 minutes to remove the fishy smell.
Cut the scallions, green peppers, and dried red peppers into pieces, and chop the ginger. Keep the small fish whole.
Heat some cooking oil in a non-stick pan until it is 60% hot, then fry the small fish until it is 80% cooked and remove it from the pan.
Prepare a small bowl, add 3 teaspoons of Thai sweet chili sauce, 1 teaspoon of yellow bean sauce, 2 teaspoons of soy sauce, 1 teaspoon of sugar, 1 teaspoon of vinegar, 50 grams of water, and mix well.
Heat some cooking oil in a wok, and stir-fry the dried red peppers over low heat until they are burnt but not charred.
Add the scallions and ginger and stir-fry until fragrant.
Add the sauce mixture and simmer over low heat, then add the small fish and cook until the sauce is absorbed.
Sprinkle with green pepper and scallion, add chicken powder, and stir well before serving.
The Xiaoyu Sauce with a delicious flavor is ready to serve.
It’s so delicious!
