Spicy sardine
It is said that sardine are the most polite fish in the ocean. They are young and old. It is also a kind of fish that likes to hold together. Hundreds of millions of fish move like a sphere.Although sardine are small in size, their bones are very thin and their meat is fresh and plump. As long as they are cooked properly, they will never be inferior to other fish. The most common is dry fried or fried, or processed into canned sardine. This spicy sardine introduced to you today is an excellent partner for both wine and porridge.Tip: if you can't control the heat of frying fish, you can fry the fish thoroughly, pour out the oil, put the fish back into the pot, and then continue with step (4).
Step 1 . Remove the viscera of sardine, wash them and put them in a basin. Marinate them with salt for 20 minutes.
Step 2 . Chop the garlic and ginger into small pieces, put them in the dish with the chopped dry pepper, pour a spoonful of cooking wine and a little soy sauce into the sauce, and set aside.
Step 3 . Drain the pickled sardine and pat them with thin flour. After the pot is heated, adjust it to low heat, pour oil, and then quickly spread the powdered sardine evenly in the pot, and then turn the frying pan to evenly heat the sardine. When the bottom of the sardine is fried to golden, turn the sardine over and let the other side also be fried to golden.
Step 4 . After both sides of the fish are fried thoroughly, pour the sauce into the pot along the edge of the pot, then sprinkle the scallions, gently turn the sardine with a spatula, and let it evenly stick with ginger and garlic.
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