Stir-fried Green Chili with Anchovies

Wash the dried anchovies in hot water for about 10 seconds to reduce saltiness. Drain thoroughly and pat dry with a paper towel.

Wash and pat dry the green chilies. Remove the stems and slice them diagonally into thick pieces.

(Optional) Wash and finely chop 2 bird's eye chilies for extra spice.

Peel and slice 2 red onions.

Peel and slice 2 cloves of garlic.

Heat about 200ml of cooking oil in a wok over medium heat until it reaches about 60% hot. Add the dried anchovies and fry on low heat, stirring occasionally, until they are golden brown and crispy (approximately 3 minutes). Remove the anchovies and drain excess oil on a paper towel. Reserve a small amount of the anchovy oil in the wok for stir-frying.

Using the reserved anchovy oil in the wok, add the sliced red onions, chopped bird's eye chilies (if using), and sliced garlic. Stir-fry until the aromatics are fragrant.

Add 2 teaspoons of taucu (fermented soybean paste) to the aromatics and stir-fry until well combined and fragrant.

Deglaze the wok with 1 teaspoon of Shaoxing wine, allowing the steam to release the aroma.

Add the sliced green chilies to the wok. Increase the heat to high and stir-fry vigorously for about 3 minutes until the chilies are cooked but still retain a crisp texture. Add a few drops of cooking oil if the wok appears too dry.

Return the fried anchovies to the wok. Drizzle 2 teaspoons of light soy sauce around the edge of the wok and add 1 teaspoon of sugar. Stir-fry quickly for a few seconds to combine all ingredients and flavors.

Transfer the stir-fried green chilies with anchovies to a serving plate. Serve hot with porridge or rice.