【Tianjin】Sour Sand Whitebait
Overview
Sour sand whitebait is a traditional Tianjin dish and belongs to Tianjin cuisine. Dishes named after sour sand are unique flavors in the Tianjin cuisine system. This is a unique technique derived from the sliding technique. Most of these dishes use fresh food from the river and the sea as the main ingredients, and one of them is the sour sand whitebait. The sour sand dishes have a fresh taste of sour, sweet, salty and slightly spicy, which is very tempting to the appetite. Whitebait does not eat sundries and only absorbs nutrients from the water. Its belly is pure with no internal organs visible. It is tender and transparent, and its color is like silver, hence its name. There is no need to break the stomach when eating, and there is no fishy smell. It is sweet in taste and neutral in nature. It is good at nourishing the spleen and stomach and can benefit the lungs and diuresis. It is very helpful in treating diseases such as weak spleen and stomach, lung deficiency and cough.
Tags
Ingredients
Steps
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Wash the whitebait.
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Make batter with starch and wheat flour.
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Soak dried red peppers in cold water. The soaked dry red peppers will not be burnt when put into the pot.
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Cut onion, ginger, and dried red pepper into shreds.
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Coat the whitebait in batter.
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Fry in oil pan. The fish should be put into the pot one by one.
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Fry until cooked, take out, drain the oil and place on a plate.
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Heat a separate pan, add a little oil, and simmer the dried red pepper shreds and onion and ginger shreds.
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Cook in cooking wine and vinegar. Add bone broth, salt and sugar. Pour in the water starch, turn off the heat after boiling
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Drizzle with sesame oil.
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Pour the sour sauce over the whitebait
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Ready to enjoy.
