The Sweet and Sour Sliver Fish

The sweet and sour sliver fish, a famous traditional dish in Yiyang, Hunan Province, belongs to Hunan cuisine. The silverfish produced in Yuanjiang, Hunan Province, is as white as silver, so it is called Yuanbai. The sweet and sour Yuanbai made from it is golden in color, crispy in appearance, sour and sweet in taste, and fragrant. When making, the whitebait should not be too thick. If it is too thick, the skin will be hard, not crisp.

How To Make The Sweet and Sour Sliver Fish

Step 1

Cut the silver fish with scissors.Soak the head and tail in cold water for 10 minutes and clean them

Step 2

In the frying pan, put the soup and salt, 5g soy sauce, 15g Shaoxing wine, 15g scallion knot and 15g ginger slices, then put the silver fish to boil for about 1 minute, remove the fishy smell, pour in the leaky spoon, and remove the scallion and ginger

Step 3

Put the sliver fish in a large porcelain plate and spread it out. Sprinkle with flour and Lily powder. Mix with hands to make the whitebait adhere to a layer of flour and Lily powder evenly

Step 4

Put the cooked lard in the pan and heat it to 60% hot. Put the silver fish into the pan and scatter it with chopsticks. Fry it for about 5 minutes. When its appearance is golden, pour in the leaky spoon, filter the oil and put it into the large porcelain plate

Step 5

Put the white sugar, yellow vinegar, scallion, ginger powder, soy sauce, MSG and wet starch into a small bowl, and then add meat soup to make the juice

Step 6

Put the cooked lard into the frying pan, when it is 80% hot, pour in the mixed juice, boil it into yellow sweet and sour juice, then put it into a small bowl

Step 7

When serving, pour the juice on the silver fish and make a squeak

Print Recipe