Grilled anchovy in sauce
Anchovy, also known as coilia quince, is named anchovy because the shape of the fish is like the tail of a phoenix. Anchovy is an estuarine migratory fish that usually inhabits shallow waters. From early May to early July every year, larvae swim in groups near Chongming Island, where salty and fresh water meet the Yangtze River estuary to spawn, forming a fish flood.
Recipe Recommendations
- anchovies appropriate amount
- salt appropriate amount
- sugar appropriate amount
- vinegar appropriate amount
- barbecue sauce appropriate amount
- Jiang appropriate amount
- onion appropriate amount
- garlic appropriate amount
- chicken essence appropriate amount
Steps for Grilled anchovy in sauce
1
Remove the intestines of the anchovies and clean them.
2
Add seasoning and marinate for half an hour.
3
Pick up the fish and mix with cornflour.
4
Put the corn flour into the pan and fry slowly.
5
Okay, let's try it.