Poyang whitebait

About Poyang whitebait - Jiangxi Cuisine

Poyang whitebait is a rare and delicious dish in Gan cuisine, originating from Jiangxi. It has a strong and fresh taste, makes good use of chili peppers, and is famous for stir-frying, stewing, steaming and deep-frying. It is a homely taste in the hearts of local people.

Ingredients

• Whitebait 200g
• 2 eggs
• Appropriate amount of cooking oil
• Salt as appropriate
• 1 tablespoon soy sauce
• Onion, ginger and garlic appropriate amount
• Cooking wine 1 spoon

Instructions

1. 1. Clean the fish, make a few cuts on both sides of the fish body, marinate with cooking wine and salt for 15 minutes
2. 2. Pour an appropriate amount of cooking oil into the pot and heat it over high heat until it is 70% hot.
3. 3. Pan-fry the fish until both sides are slightly brown, then push it to the edge of the pan
4. 4. Add onion, ginger and garlic and continue to stir-fry until cooked through
5. 5. Add salt, soy sauce and cooking wine to taste, stir-fry over high heat and serve evenly.
6. 6. Remove from the pan and serve on a plate

Cultural Notes

Gan cuisine is famous for its freshness and firepower. Jiangxi people make good use of chili peppers, especially paste chili peppers, which are the soul of Gan cuisine. Gan cuisine has a thick but not astringent taste, especially the twisted vegetables and steamed vegetables, which show the food culture of Jiangxi. Poyang whitebait is a household name in Jiangxi. It is a must-have dish at festivals and family gatherings and is the epitome of Gan cuisine food culture.