Steps

1. Remove the heads of the sardines and cut open the belly.
   🕒 01:28
2. Remove the internal organs from the sardines.
   🕒 01:32
3. Rinse the sardines under water, and thoroughly wash and remove the bloodline and thin inner skin (black parts) from the belly with your fingers.
   🕒 01:45
4. Pat the processed sardines dry with paper towels.
   🕒 02:09
5. Add olive oil (to taste) and 2 cloves of crushed garlic (peeled) to a pot.
   🕒 02:22
6. Heat until the garlic becomes fragrant, then add 2 red chili peppers with their stems and seeds removed.
   🕒 02:37
7. Transfer the spiciness to the oil, being careful not to burn the chili peppers. [This is the key!] If they burn, the flavor will be ruined, so adjust by removing the pot from the heat if necessary.
   🕒 03:10
8. Add about 500cc of white wine to the pot and increase the heat slightly to evaporate the alcohol.
   🕒 03:34
9. Add a generous amount of 2 tbsp oregano.
   🕒 04:13
10. Add salt (to taste) to the sauce.
    🕒 05:06
11. Place the processed sardines into the pot and cook without overcooking.
    🕒 05:26
12. Mash the oregano as you simmer.
    🕒 05:57
13. Lightly cover with aluminum foil or parchment paper and simmer for 2-3 minutes. [This is the key!] Overcooking will cause the fish to break apart, so turn off the heat once it's cooked through.
    🕒 06:25
14. Let it rest off the heat for about 10 minutes to allow the flavors to meld before serving.
    🕒 07:00