-
Heat 2 cups of
oil in a wok.
-
Deep-fry
peanuts until cooked.
-
Scoop out and
drip dry.
-
Remove skin
from garlic and then chop finely.
-
Shred spring
onion, chili and ginger.
-
Soften
anchovies in water or steam for 5 minutes.
-
Then deep-fry
in hot oil until crunchy.
-
Scoop out and
drip dry.
-
Leave 1
tablespoon oil in wok.
-
Stir-fry spring
onion, ginger, garlic and chili until fragrant.
-
Sprinkle with a
few drops of wine.
-
Add anchovies
and stir-fry for a few times.
-
Add peanuts and
continue to stir-fry.
-
Scoop out and
serve.
