这个小菜是我娘家几乎每次煮粥都会做的一个小菜，香辣的虎皮青椒加上炸得脆脆的江鱼仔，口感和味道都是下粥的上选。最近家里的Hot Banana盛产，做个虎皮青椒下粥，很是舒服！

We make this dish whenever we cook porridge/congee back home, the crispiness of fried anchovies compliments the spiciness of the roasted chilies so well that it is in my opinion the best possible dish for congee!

材料：

10-12 根 牛角椒 （我用了Hot banana)划开去籽切段。

1/2 杯 江鱼仔 （去头去肠泥）

1 大勺 咸豆酱/黄酱

糖少许

Ingredients：
10-12 cow horn chilli  （I use Hot banana) seeded and cut into pieces.
1/2 cup anchovies headed and cleaned
1 tbsp Fermented Soy Bean Paste
A pinch of sugar

1.先把材料都准备好，然后锅里下点油，把青椒煸成虎皮的效果，取出备用。

2. 把江鱼仔炸脆备用。

3. 锅里下豆瓣酱，炒香，洒点水，把青椒倒入翻匀，加点糖提味，翻匀，出锅。

4. 把炸脆的江鱼仔铺在青椒上就好了， 是个下粥的好菜哦！

1. Clean and prepare all ingredients accordingly. Add about 1 tbsp of oil in the cooking pan, stir fry chilies until the skins wrinkled, dish out and set aside.

2. In the same wok, add about 1/3 cup of oil, heat up at medium heat, when it is well heated, add anchovies and fry for 5-8 minutes till it is dry and crispy. Drain, take it out and set aside.

3. Remove most of the oil leaving only about 1 tsp, add fermented soy bean paste and about 2-3 tbps of water, stir well and cook for about 1-2 minutes before adding the green chilies.