Spicy cumin fish

Overview

The dried fish I use is chewier and can be stored longer. How can you not like the spicy cumin flavor and crisp texture...

Because the dried fish is dry, you need to soak it in cold water for a while until it becomes soft to the touch, then take it out and dry it out
Seasoning picture: shred ginger, a dozen peppercorns, three aniseed wedges
Add appropriate amount of oil to the pan
When the oil temperature reaches 50% heat, add peppercorns, ginger shreds and aniseed petals and slowly stir-fry until fragrant and take out
Pour in the small fish with controlled water and fry over low heat
After frying for a while, use a spatula to flip over and fry the other side. Repeat several times until it becomes like this. You can taste whether one is crispy. If not, continue to fry until it becomes crispy and the texture will be good
Finally, sprinkle with chili powder and cumin, stir and serve