Prepare jiri anchovies and fry them in a dry pan. If it's anchovies stored in the freezer, it's good to fry them in a dry pan because they contain all the miscellaneous smells in the refrigerator. As you stir-fry it, the smell goes away and the fishy smell goes away. Preheat the pan and stir-fry it on low heat for about a minute.

Put the silver anchovies in a strainer and stir gently with a spoon to remove the powder. If you remove the powder and stir-fry it, the stir-fried anchovies will be cleaner.

You can stir-fry nuts on high heat, reduce them to low heat, and stir-fry them for 1-2 minutes, and use all the powder. I made it with only garlic, not nuts, but garlic is sliced in advance, and Cheongyang red pepper is also sliced

Put 3 tablespoons of cooking oil in a pan, stir-fry garlic and cheongyang red pepper.

Cook the garlic until it is chewy, brownish, and add anchovies when it is cooked and sweetened. If you stir-fry it like this, the smell of garlic catches the fishy taste of anchovies

If you season it on the fire, it can burn because it's a jiri anchovy, so turn off the heat and season it. Add 1 tablespoon of soy sauce, 2 tablespoon of refined rice wine, and 1 tablespoon of sugar and mix them slightly.

Then, turn it on high heat and stir-fry anchovies, and stir-fry nuts together. Turn off the heat if the anchovies and nuts are well seasoned.

Turn off the heat and add the oligosaccharide when there is residual heat. You can add 2 tablespoons, and you can add more and make it sweeter depending on your taste

Add 1 tablespoon of sesame seeds and a little bit of sesame powder to add savory taste. If you mix it well, you're done with stir-fried jiri anchovies and stir-

It's crispy, moderately moist, and glossy, and it's not hard to chew, so it's great to eat. It's not salty, so I can eat it deliciously.