The article was simultaneously published on the "Moon Mother in Korea" WeChat public account.
As soon as I make this dish, I think of my mother. Because maybe it's one of my mom's favorite Korean dishes. She always said that the silver fish inside my sautéed nut fried little silver fish was too dry and she didn't like it. She likes to eat small fish with meat that are slightly softer. Haha, maybe the old man, bad teeth. In addition, my mother-in-law will also make this dish every time she sends me a small dish, so my family still eats it more frequently, and the only drawback is that the children do not eat it, because it is slightly spicy. For me, a southerner, this spiciness is just right. In fact, every time the ugly pepper inside is eaten first than the dried fish, so I also have to sigh that although the ugly pepper looks ugly, the taste is not ugly.
Bill of materials
Ingredients: 100g dried fish, 300g ugly pepper (or hangzhou pepper), 2T cooking oil, 2T minced garlic, 4T soy sauce, 4T syrup, 2T cooking wine
Finishing ingredients: Cooked sesame seeds 2T
1, wash the ugly pepper, each ugly pepper with a toothpick to poke two holes (you can also cut two or three pieces of each ugly pepper), convenient for flavor.
2, small dried fish first use the pot to fry incense to remove the fishy taste (large silver fish dried is best to go to the head to remove the internal organs, small do not have to go), fried silver fish minced do not.
3. Prepare a variety of sauces
4: Add cooking oil to the pot, sauté the minced garlic until fragrant, then add soy sauce and syrup and cook.
5: Bring the sauce to a boil and add the ugly pepper and fry for about 2 minutes.
6: Add dried silver fish and stir-fry cooking wine for 2 minutes.
7: Turn off the heat and sprinkle sesame seeds on the plate.