1. Because the dried fish is dry, soak it in cold water for a while, soak it until it becomes soft and then remove the dry water.
2. Seasoning diagram: shredded ginger, a dozen peppercorns, three large pieces
3. Add the right amount of oil to the pan
4. When the oil temperature is 50% hot, add the peppercorns and ginger shreds and aniseed petals and slowly stir to get the fragrance.
5. Pour in water-controlled small fish and fry on low fire
6. Fry for a while and use a shovel to turn over and fry the other side, repeat it a few times to become this way, you can taste whether one is crispy, if it is not crispy, continue to fry it until it tastes crispy.
7. Finally, sprinkle with chili powder and cumin, and stir it out.
Tips:1. Do not soak the dried fish in water for too long. When you eat it, it will not chewy.
2. After the small fish is soaked, who must control the moisture, otherwise the oil will splash out when it is fried in the pan to prevent burns.
3. Look at how much fish there is, it should be more oil than the oil used for each stir-frying, and not as much oil as fried things (master yourself)
4. When you fry the small fish, the pepper will still have a paste smell in the pan.
