Nowadays, the small noodle fish on the market is also called small whitebait, which is transparent, slender, white as silver, dense without thorns, and can be eaten whole. Small whitebait is a food with high protein and low fat, suitable for spleen and stomach weakness, hyperlipidemia, lung deficiency cough, fatigue and other diseases.

When I was in Qingdao, I often saw this kind of small whitebait, and it will be fresh this season, but it is rare to see it in our local area. Besides, the fresh small whitebait is stored for a short time, so most of it is the dried small whitebait, but it is also very delicious to cook.

Fresh noodle fish can be scrambled with eggs, made into soup, stewed with tofu, and stir-fried with spicy sauce, which can really lose teeth. The taste of dried whitebait is not bad either, but it needs to be soaked in advance, and only the whitened whitebait has a good taste. In the first method, it can be soaked in warm water for more than ten minutes before cleaning. In the second method, baking soda (about 500g warm water and 5g) can be added to warm water to soak for 2-3 hours, and then cleaned, so that the dried whitebait after soaking is more white, crystal clear and transparent, and can be scrambled eggs, stewed tofu, etc.

Now I'll tell you a kind of dried whitebait, and use Hunan cuisine "stir-fried small dried fish with Chili" to make it, which is very delicious.

(1) 300g of dried whitebait, soaked in warm water for 15 minutes, until the dried fish is soft and not hard, then rinsed and drained for later use. If it is too salty, you can boil it in water for a minute or two to remove the salty taste before cooking.

Four green and red peppers, washed, pedicled and cut into rings for later use. Of course, you can increase or decrease the amount of peppers according to your own preferences.

5 grams of ginger is shredded for use, 4 pieces of garlic are chopped and chopped for use, and a little lobster sauce is used for use.

(2) Relax the oil in the pan, and the oil temperature is 50% hot. Put the dried whitebait into the oil pan, medium heat, dry fry the whitebait until golden and crisp, and take it out for later use.

(3) Leave the bottom oil in the pan, put shredded ginger and minced garlic in hot oil, add a little lobster sauce, stir-fry until fragrant, add green and red pepper rings, stir-fry evenly, add 3 grams of salt, stir-fry evenly again, stir-fry the green and red peppers slowly with low and medium fire until they are soft, and the fried green and red peppers are not very spicy but very fragrant. At this time, put the dried whitebait, add 5 grams of light soy sauce, and steam the fish with lobster sauce. Delicious Chili fry dried whitebait is ready, I hope you like it.