Step 1

First trim the dried anchovies, removing the heads and guts as pictured. Measure out 1 cup.  Rinse the anchovies in a strainer, and shake off any excess water. DO NOT SOAK them, or they will turn mushy. A quick rinse is good enough.

Step 2

Wok-fry the peanuts using 1 teaspoon oil over medium-low heat for 5-6 minutes, stirring constantly. (More on making wok fried peanuts here.) Turn off the heat, and stir for 1 more minute using the residual heat. Transfer the peanuts to a shallow dish, spreading them out and letting them cool completely. Once cooled, they’ll turn crunchy.

Step 3

With the wok set over medium-low heat, add the remaining 3 tablespoons of oil to the wok, followed by the ginger and garlic. Cook for about 2 minutes, until the garlic is lightly browned around the edges.

Step 4

Add the fermented black beans and chilies. Cook for 1 minute, then add the dried anchovies. Stir everything to combine.

Step 5

Add the Shaoxing wine, light soy sauce, sugar, sesame oil, and long hot green peppers. Increase the heat to medium-high. Stir fry for 1-2 minutes, until there is no standing liquid.

Step 6

Remember the tip about keeping the peanuts and anchovies separate until you are ready to serve? Depending on how much you think you’ll eat, mix the peanuts and anchovies as soon as you’re ready to eat. (Set aside leftover anchovies and peanuts in separate containers as needed.) Add salt to taste, and remove from the heat.