Japanese sardine

1. Wash 4 sardine, remove scales, heads, viscera, fins, and even bones if more refined.

2. Cut open the fish belly along the spine and add a little white pepper, seasoning oil, sugar, ginger, and salt to soak for 15 minutes.

3. Rinse with water and absorb the moisture on the kitchen paper. You can pat some starch into the fish belly.

Cut 4.2 slices of ginger and a small red onion into shreds. 35 grams of soy sauce, 1 small spoonful of cooking wine, 1 small spoonful of homemade Korean style rice hot sauce, dissolve in 50g of water.

5. Add a little oil to a non stick pan and fry the fish until both sides turn golden brown.

6. Add scallions and shredded ginger and fry until fragrant.

7. Pour in the sauce.

8. Bring it to a boil over high heat and then turn it down to low heat, and boil it for about 5 minutes.

9. Remove scallions and ginger.

10. thicken the sauce and pour it over the fish.

11. Sweet, salty, and slightly spicy taste.