Braised Sardines

Name: Braised Sardines
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 6 sardine; Some Vegetable oil; Some salt; Some ginger; Some Soy sauce; Some ketchup

by Tianshan Cocoa

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

My husband has been thinking about eating sardines these days. Today, I finally took out the sardines in the refrigerator to thaw. I was busy cleaning up. Who knows that my husband picked the smallest one, quickly washed it and cut it into small pieces, to feed the fish tank. Cai is an ornamental fish raised by my husband, which has grown more than one kilogram). I didn’t even see how Zhao Cai eats sardines. My husband is already feeding the third sardines. Poor sardines. I thought my husband really wanted to eat them. , I did not expect to feed Zhaocai! ! !

Sardines, Hong Kong people call sardines, also known as sardines, sardines and sardines. The small one is two inches long, and the larger one has a ruler, the lower jaw is slightly longer than the upper jaw, the teeth are not visible, the back is pale, the belly is white, and the flesh is beautiful. They are mostly used to make canned food. Nutritional value: nourish the five internal organs, reduce swelling and remove blood stasis; prevent myocardial infarction and enhance memory.

Ingredients

6 Sardine
Some Vegetable Oil
Some Salt
Some Ginger
Some Soy Sauce
Some Ketchup

Braised Sardines

1. Ingredients: sardines, onion, ginger, garlic, spicy skin, soy sauce, cooking wine, sugar, tomato sauce, coriander, star anise, peppercorns

2. Clean the sardines, remove the scales, take out the internal organs, and marinate them with a little salt to remove the water

3. Wash the green onion and cut into sections, wash the ginger and garlic, peel and slice, wash and mince the coriander, cut the spicy skin into sections with water bubbles

4. Hot pot with cold oil and sardines

5. Fry until hard and golden brown on both sides, set the fish aside

6. Add green onion, garlic, sliced ginger, pepper, star anise, spicy skin, salt, stir fry to create a fragrance, mix the fish with the fragrant seasoning

7. Spray the white sugar cooking wine soy sauce on the fish body, and add water (it’s less than two-thirds of the fish)

8. Bring to a boil, turn to low heat and add tomato sauce until the soup thickens

9. Then use high heat to harvest the sauce and sprinkle with coriander

Tips:
If you are afraid that the sardines will not be fried properly, pat some dry starch and put more oil on it. After a little bit of frying, the fish will be steamed and not broken.