Red sardines
By VicentaLakin
My husband has been trying to get the sardines out of the fridge for the last few days, and I'm in the middle of it. Who knows how to pick the smallest, quickly wash them up and cut them into little bits, and feed the fish bowl. I don't see how he can feed the sardines. He's fed the sardines in the third section. Poor sardines. I thought he wanted to eat them. Sardinas, known as sardines and sardines, are also known in Hong Kong. The little ones are two inches long, and the large ones are a little longer than the upper jaw, their teeth are not visible, their backs are pale, and their flesh is beautiful, and they are made of canned food. Nutrient values: filling in and removing bruises; preventing myocardial infarction and enhancing memory。
Recipe Recommendations
- sardines appropriate amount
- vegetable oil appropriate amount
- salt appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- cooking wine appropriate amount
- ketchup appropriate amount
- chicken essence appropriate amount
- soy sauce appropriate amount
- garlic appropriate amount
- octagonal appropriate amount
- peppercorns appropriate amount
- coriander appropriate amount
- white sugar appropriate amount
- spicy skin appropriate amount
Steps for Red sardines
1
Vegetables: Salmon onions, garlic and chili sauce, white sugar and tomato sauce, eight horned peppers
2
Pack up the sardines, pull out the organs, and use a little salt to remove the water
3
Wash the onions, wash the garlic, wash the skin
4
The fragrance is clean, the spicy skin is bubbled
5
The hot pot's cold, Gazan butter
6
It'll be hard and yellow on both sides
7
Onions, garlic, ginger, peppers, eight horns, spicy leather, salt, spices, mixed fish and spices
8
Spray white sugar and soy sauce on fish. Water
9
The fire breaks open, the ketchup goes with the ketchup and the soup is thick
10
Then we'll put on the cuisine with the fire。Red sardines Make Tips
If you are afraid the sardines won't hold their shape when pan-fried, coat them with some dry starch, add more oil, and briefly fry them. This ensures the fish won't break apart when steamed.