Ingredients: sardines

Accessories: tomato sauce, vinegar, sugar, salt.

1. Wash the fish: completely melt the sardines, remove the fins, cut open the belly, and gently pat the fish to both sides, and the fishbone in the middle will be exposed. Gently pull out the main thorn, wash the fish and control the water. At this time, the fish is flat, the skin is below, and the fish is facing up.

I didn't say anything because the sardines I bought were headless. Because the fishbone of sardines is hard to soften even with a pressure cooker, it is necessary to pull out the main bone. Although the main thorn has been pulled out, sometimes some thorns are not brought down, so you should pay attention to throwing them when eating.

2, production: put some oil in the pot, fry the fish in the pot (fish skin down), do not flip, gently shake the wok, let the fish move by itself, so as not to be fried. When the fish does not stick to the pan at all and can move, sprinkle tomato sauce evenly on the fish, which can be more according to your own taste, usually with a spoon. Then add one tablespoon of vinegar and two tablespoons of sugar. Cover the pot and simmer. Add a little salt in the middle, but don't turn it over. Shake the wok often to keep the fish from getting burnt. Bring the soup up. You can cook.

Note: Be sure to keep the fire small and don't turn it.

This dish doesn't need a drop of water at all. It tastes sour and sweet. It tastes a bit like dried fish, but it's not hard. The taste is salty and light according to personal preference. Because my Belle also wants to eat, so I make it light.