Chaohu Silver Fish [Anhui Chaohu Specialty]

What is Chaohu Silver Fish? Authentic Anhui Chaohu Specialty: Chaohu Silver Fish

Summary:Do you want to know what Chaohu Silver Fish is? This article is a detailed introduction to the specialty of Chaohu Lake in Anhui Province - Chaohu Silver Fish. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Chaohu Silver Fish. The full text takes about 4 minutes to read, mainly including the basic introduction of Chaohu Silver Fish and its nutritional value? The production method of Chaohu silver fish, etc

Basic Introduction of Chaohu Silver Fish

Chaohu Silver Fish, formerly known as "Kuaiquyu", "Yuyuyu", "Baixiao", "Bingyu", etc., is known as the "Queen of Fish". It is named after its slender body resembling silver and transparent like water. Chao Lake silver fish is produced in Chao Lake, one of the five major freshwater lakes in China. The origin of silver fish is said to be very magical. It is said that during the Qin Dynasty, Meng Jiangnu traveled thousands of miles in search of her husband, enduring countless hardships but failing to find Wan Qiliang. She was in excruciating pain, tears welled up in her eyes, and tears fell into the water, turning into clusters of crystal white silver fish. She traced back to the rivers and finally settled in Chaohu Lake. Silver Fish's pair of big eyes really resemble the eager expression of Meng Jiangnu's longing for her husband

Method of making Chaohu silver fish

Stir fried silver fish with eggs

1. Remove the head and tail of the silver fish, wash and drain the water; Crack the eggs into a bowl, add silver fish and salt, and mix well<2. Heat up the wok with oil, pour in eggs, spread them evenly with a spatula into a pancake shape, fry one side first, then flip over the other side, and cut them into pieces after frying

3. Put cooking wine, salt and some water into the pot, add shredded bamboo shoots, agaric and fried Egg cakes, boil them, add leek segments, and stir them out of the pot

Taste of the dish: Golden color, tender and delicious