Traditional Chinese Sardine: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese Sardine. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 2349 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Salted dried sardinesPreparation method 1. Raw material selection. Using sardines, herrings and eels from the Far East as raw materials, most of the above-mentioned fish are used in the season when they are fresher and have lower fat content. Fatty raw materials can easily lead to a decline in product quality due to deterioration. However, in some areas, depending on the needs of the place of shipment, they would rather use fatty raw materials for processing. Frozen sardines can also be used as raw materials for processing if they are of good quality.2. Wash with water and salt. Wash the raw materials with clean water, drain the water and then salt them. The salting process can be done by immersion or semi-immersion. …
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