1. Prepare ingredients.
2. Wash the small fish first, then remove the head and tail, and pick out the intestines with a toothpick.
3. After tidying up, wash down the direction of the head of the small fish, rinse with running water, and then squeeze out the water, so that the rinsing can avoid the loss of fish roe.
4. Add cooking wine, a little salt and a little pepper, mix well and marinate for 15 minutes to remove fishy.
5. Cut green onions, green peppers, dried red peppers into sections, mince ginger, and fill the small fish.
6. Put an appropriate amount of oil in a flat-bottomed non-stick pan, heat the oil to 60% hot, add the small fish and fry them until they are half cooked.
7. Prepare a small bowl, add 3 spoons of Thai sweet chili sauce, 1 spoon of soybean paste, 2 spoons of light soy sauce, 1 spoon of sugar, 1 spoon of balsamic vinegar, 50 grams of water and mix thoroughly, 丨
8. Put the oil in the wok, and stir the dried red peppers on a low heat until they are charred and not mushy.
9. Add green onion and ginger to fragrant.
10. Put in the prepared sauce and bring to a boil, then add the small fish, and bring it to a simmer.
11. Sprinkle the green chili, a little green onion, and chicken powder before serving.
12. The small fish with sauce is ready.
13. It's so fragrant.
