Dried Anchovies and Fermented Black Beans Chilies 豆鼓小魚辣椒

There are many types of Chinese chili sauce out there. Some use chili powder, some with chili flakes, also the flavored kinds such as with cilantro or garlic. Chili crisp, the rising star of the chili sauce world, might be one of the most famous varieties known to the western world. 

As for the recipe here, it's commonly found in Taiwan, usually served as a condiment, or locals love to add generous amount of dried anchovies and fermented black beans chilies to noodles.

Dried anchovies and fermented black beans chilies 豆鼓小魚辣椒 - 

Ingredients?

• 100 grams fermented black beans 乾豆鼓
• 2 cups dried anchovies 丁香魚乾
• 1 bundle red chilies (about 3 cups chopped, I used the less spicy kind)
• 6 garlic cloves
• 1 tablespoon soy sauce
• 1 tablespoon crystal sugar
• 1/2 cup preferred cooking oil

How?

Rinse the anchovies and pat dry.

Peel and chop the garlic cloves. Destem and chop the red chilies. 

Pour 1/2 cup of preferred cooking oil to a pan and switch to medium heat. Once warmed up, add in anchovies and cook till slightly browned, also a bit crunchy to the bite. Scoop out and save for later use.

Still using the same remaining oil, add in chopped garlic, chopped chilies, and fermented black beans. Use medium low heat, stir-fry for couple minutes.

Season with 1 tablespoon of soy sauce and 1 tablespoon of crystal sugar. Mix till blended. Taste and adjust with additional seasonings if needed.

Add back the anchovies and stir-fry for few more minutes. 

Once ready, transfer to storing containers and wait till cool-off a bit before closing the lid. I prefer to store these chilies in the fridge for longer lasting time. 

The fermented black beans can be salty already, so I didn't add any salt here, only used some soy sauce mainly for the color.

If you ever travel to Taiwan, take a closer look of the chili sauce varieties served at small bite stands or local restaurants. Sometimes you'll find chilies just like the one here, another popular variety is chiles with dried radish. 

If you find those, don't be afraid and just take at least one big spoonful to the food you ordered. Usually the chilies used are not as spicy, and they can add much more flavor to the noodles or rice.

Extended reading:

• Chili garlic sauce 蒜蓉辣椒醬