STEP 1/6
In a dry pan, stir-fry the remaining anchovies over medium-low heat, thinking that they are blowing moisture away. If you think it's going to burn over medium heat, stir-fry it gently on low heat and drain the moisture.
STEP 2/6
Reduce heat to low and stir-fry with 1 spoon of olive oil. If you stir-fry it to think that the anchovies are coated evenly with oil, the anchovies will get a little crispy, so turn off the heat.
STEP 3/6
After turning off the heat, add 1/2 spoon of soy sauce, 1/2 spoon of cooking wine, and a pinch of sugar and mix well.
STEP 4/6
Turn the heat back on and stir-fry over low heat. It's better to cook over low heat because there's a risk of burning sugar. Put a little bit of heat on low heat, add 1/3 spoon of oligosaccharide, and stir-fry it to coat it slightly. If it's coated well, the anchovies get a little crispy. Please turn off the light then.
STEP 5/6
If you turned off the heat, add 1/2 spoon of sesame oil and 1 spoon of whole and mix it evenly.
STEP 6/6
If it becomes crispy like a little fried food, you can eat it without being soggy. The nutritious stir-fried anchovies are done.
When you first fry it, you have to blow away the moisture so that it doesn't smell fishy!!