Cooking Steps

1. 

   Step1:Deal with sardine. Remove the head and viscera. Cut the knife from the back. Cut the fish along the bones. Cut off the fish belly part.

2. 

   Step2:Sprinkle a layer of salt on the plate and arrange the fish. Sprinkle another layer of salt. Cover with plastic wrap. Put it in the refrigerator for about an hour and take it out to wash the salt.

3. 

   Step3:Put vinegar and brown sugar in the fresh-keeping box. The proportion is about 3-1. Squeeze the juice with dried kelp and lemon (I like more lemon, so I put more) and mix them evenly. Place well preserved sardine. Then cover the lid.

4. 

   Step4:Soak for about half an hour. Take out the fish. Pour out the soup. Soak for too long. The fish will become very sour. So. Time should be well controlled. Those who like to eat sour can soak for a while longer

5. 

   Step5:When eating, peel off the skin of the fish. Slice it. You can eat it with mustard. You can also eat it directly