Name: Sour Whitebait
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 150g whitebait; 100ml oil; 3g salt; 40g Wheat flour; 20g starch; 20ml Cooking Wine; 15ml Vinegar; 10g Sugar; 4g Dried red pepper; 10g Green onion ginger

Sour Whitebait

by Jamie Pastoral

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

Sour whitebait is a traditional Tianjin cuisine, belonging to Tianjin cuisine. The dishes with the name of sour sand are unique flavor dishes in the Jin cuisine system. This is a unique technique derived from the slipping technique. Most of these dishes are based on fresh seafood from the river and the sea, and sour whitebait is one of them. The sauerkraut has a fresh taste of sour, sweet, salty, and slightly spicy, which is very appetizing.

Sour Whitebait

1. Clean whitebait

2. Use starch and wheat flour to make a batter

3. Soak dried red peppers in cold water. The soaked dried red pepper will not be burnt when it is put into the pan

4. Scallion ginger, dried red pepper, cut into strips

5. Whitebait wrapped in batter

6. Deep fry

7. Deep-fried and remove, drain the oil and place in a pan

8. In another oil pan, add a little oil, dry red pepper shreds, green onion and ginger shreds

9. Cooking wine

10. Cook in vinegar

11. Add stick bone soup

12. Add salt, sugar

13. Pour water starch

14. Pour sesame oil into sour sauce

15. Pour the sour sauce on the whitebait and enjoy

Tips:
When frying, the fish should be put into the pot one by one to avoid sticking.
Dried red peppers will not be burnt when they are soaked in cold water in advance.