1. sardine, wash out, remove viscera and fish gills, rinse with water, and use yellow wine and pepper to pickle for a while.
2. Wash and control the water content of perilla leaves; pour oil into the pan, heat the oil at 60%, put the perilla leaves one by one, deep fry them until they are crisp, take out the oil control, and spread the perilla leaves on the plate;
3. evenly cover the salted sardine with a layer of dry flour and put it into a pan. Add it to the skin and then fry it until golden. Crispy skin is then crisped. Remove and put it on the perilla leaf.