Bbq Flavored Boneless Sardines
1.
Wash the fresh sardines and remove the scales. The sardines have thin and soft scales. Be careful when removing the scales so as not to damage the integrity of the fish skin. Scrape it with your fingers and remove it.
2.
First remove the head with scissors
3.
Use scissors to cut open the belly of the fish, and use two thumbs to gently cut the spine of the fish to separate the flesh and the bones, all the way to the tail.
4.
Gently remove the spine while pressing until the tail is cut off with scissors to save the tail. Be careful in the process, lest you can only drink the soup after the fish is removed 😂
5.
Rinse the boneless fish with clean water and drain the water. It is best to wipe the water dry with kitchen paper, wipe a little salt, and pat the thin flour less.
6.
Mix cumin powder with grains, salt, monosodium glutamate, and chili powder into a barbecue material for later use
7.
Heat up a non-stick pan, add a proper amount of oil to heat, add the sardines on both sides and fry on both sides for a final shape. The fish is soft and needs to be turned gently
8.
The whole process is good. Fry into golden brown on both sides until crispy, sprinkle with barbecue ingredients, and fry lightly for a few seconds to let the barbecue ingredients smell out and put on the pan.
9.
Finished picture
Tips:
The tail can be cut off when the family feeds it to children and the elderly.
Barbecue materials can be adjusted according to your preferences.
The sardines are soft and fast-cooking, and they can be cooked on a big fire, so don’t worry about frying
