Today, three kinds of snacks are special snacks in southern Spain. Spain is blocked by Portugal to the west and France to the north, which is surrounded by the sea, so it eats a lot of seafood. However, apart from seafood produced in the south, many things in Spain come from Portugal and Africa. Boquerones en vinagre de jerez (anchovy soaked in Shirley vinegar)

Four people.

Six anchovies

2 tablespoons olive oil

1 garlic cloves

3 tablespoons of sherry vinegar (the most representative sherry in Spain can actually be replaced by white grape vinegar).

1 bunch of fresh rosemary

Salt and pepper 1. The evisceration and fishbone removal of anchovy is actually the main thorn in the middle, which is cleaned by descaling. Take a flat bowl, pour in three spoonfuls of sherry vinegar and three spoonfuls of water, which can basically cover and marinate for about 1 hour (you should know that vinegar can actually ripen food). 2. Prepare juice, take a bowl and add chopped garlic, olive oil, rosemary leaves, salt and pepper. Then take a new plate or bowl, set the fish and sprinkle with sauce.