I have some chinese and malaysian stir fries in which I want to use the tiny dried silver sardines or anchovies - what prepareation of these is needed before cooking? Do they need to be beheaded? soaked?
I wasn't clear in my reply. I was referring to Chinese cooking. The crispy anchovies in Malaysian cooking don't taste hard to me, just crispy, but I've never tried cooking these so I don't know how they're prepared.