Anchovies in Sweet and Sour Hot Sauce

Anchovies in Sweet and Sour Hot Sauce

by Fire plated red leaves

5.0 (1)
Favorite

Difficulty

Normal

Time

30m

Serving

2

I made a very simple anchovy with sweet and sour chili sauce. The sweet and sour chili sauce tastes like garlic, so it saves the garlic; the fried anchovies are crispy with sugar added with three-color bell peppers. How about eating with vinegar and hot sauce? What does it feel? The sweet and sour hot sauce is very moderately sour, sweet and spicy, so that the anchovies are not greasy or fishy, and they are also good for dinner. Hehe, there is a saying: "You can try the restaurant food without going out." Understand, it's delicious!
The sweet and sour hot sauce does not need to be brainstorming in the process of cooking. The sweet and sour hot sauce matches seafood, meat, and vegetables. It is very versatile. These characteristics are very suitable for fast-paced urbanites. Cooking is not difficult. One pack Get it done! "

Ingredients

Anchovies in Sweet and Sour Hot Sauce

1. All the ingredients, the anchovies are cleaned up and dried.

Anchovies in Sweet and Sour Hot Sauce recipe

2. Marinate the anchovies with a small amount of salt and beef powder for about 15 minutes

Anchovies in Sweet and Sour Hot Sauce recipe

3. Put the marinated anchovies in the cornstarch and fill it with the cornstarch

Anchovies in Sweet and Sour Hot Sauce recipe

4. Put the oil in a non-stick pan, heat it up, and drop the anchovies with cornstarch

Anchovies in Sweet and Sour Hot Sauce recipe

5. Fried anchovies until crispy

Anchovies in Sweet and Sour Hot Sauce recipe

6. In the original pot, stir-fry three-color bell peppers with a small amount of oil

Anchovies in Sweet and Sour Hot Sauce recipe

7. Add the sweet and sour hot sauce and boil the sweet and sour hot sauce on a low heat, then turn off the heat

Anchovies in Sweet and Sour Hot Sauce recipe

8. Pour the cooked sweet and spicy sauce on the anchovies and serve

Anchovies in Sweet and Sour Hot Sauce recipe

Comments

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