It is said that sardines are the most polite fish in the ocean. They move in an orderly way. And it is a kind of fish that likes to hold groups. Hundreds of millions of fish move like spheres. Although sardines are relatively small in size, their bones are thin and their meat is fresh and fat. As long as it is cooked properly, it will never lose to other fish. The most common ones are dry-fried or fried, or processed into canned sardines. This spicy sardine introduced to you today is an excellent partner for drinking or cooking porridge.

material

250g sardines, two cloves of garlic, a few slices of ginger, a little chopped green onion, 2 dried peppers, a spoonful of salt, a little cooking wine and soy sauce.

working methods

1. The sardines are eviscerated, washed, put into a basin and salted for 20 minutes.

2. Chop garlic and ginger into fine powder, put them into a seasoning dish together with chopped dried peppers, and pour a spoonful of cooking wine and a little soy sauce to make a seasoning sauce for later use.

3. Drain the marinated sardines and pat them with raw powder. When the pan is hot, turn the heat down, pour the oil, then quickly spread the sardine powder evenly in the pan, then turn to the wok and heat the sardines evenly. When the bottom of the sardines is fried until golden brown, turn the sardines over and fry the other side until golden brown.

4. After the fish is fried thoroughly on both sides, pour the seasoning juice into the pot along the edge of the pot, then pour in the chopped green onion, and gently turn the sardines with a spatula to make them evenly stick with ginger and garlic.

skill

Suggestion: If you are not sure about the cooking temperature of fried fish, you can fry the fish thoroughly first, then put the fish back into the pot after the oil is poured out, and then continue with step (4).