Fried sardines

1

The sardines go to their head to their organs, clean up inside and out, and leave some water on their surfaces。

2

Prepare a deep disk or large bowl, in which flour, salt and black pepper are added; the amount can be adjusted to the amount of fish, not too much。

3

The materials are evenly mixed with chopsticks and distributed thinly on the bottom of the bowl。

4

Sardines with a small amount of water on their surfaces are put into flour, which is not in sufficient quantities at each time, so that the flour is evenly covered in thin layers of fish。

5

The advantage of a milk pot is that it does not use enough oil for a single time to cause waste and heat more than once; that it heats up a wood or chopstick in a middle fire, and that there are dense little bubbles around chopsticks that indicate that the temperature is right; and that it is safer to put a fish bar in the pan, not to throw it, so that the oil spills out, and there is a risk that the body will be in danger, with a finger on the tail, and the oil can be slowly sent into the oil。

6

When a small fish enters the boiler and is fully integrated with a fish body and loses a portion of its moisture, it floats on its own; at this point, the fish can be equally heated down by a small scowling and flipping of chopsticks; when the surface is yellow, it can be caught。

7

When all fish are blown up and recovered, the oil continues to refuel for one minute, and all fish are added to the boiler for 15 seconds, which will make the surface yellow, the skin of the skin, and the internal fish white and soft。

8

Fried sardines, delicious smell

1. The sardines are too small to pack up, so they can cut their insides with scissors from their necks and abdomen, so they can pick up their insides; 2. The normal barbed flour with appropriate amounts of salt and black pepper powder can taste enough, and black pepper powder can be replaced with whole amounts of oil, and not all fish, depending on their taste; 3. Flour is thinner on the surface of the fish and wants a thicker layer of paste that can pour water into the flour, so that the small fish can walk around, so that the fish can be completely wrapped in the face, but this means that the whole amount of flour is too high, and not all fish can be eaten; 4. A repeated blow can make the colour more golden and the skin fragrance; 5. A desire to have a thick side of the skin so that half of the flour can be replaced; 6。