Steamed Grass Carp in Vinegar Gravy(xi hu cu yu )

West lake vinegar fish method:

Raw materials for making west lake vinegar fish:

A live grass carp (weighing about 700g), 25g Shaojiu, 1.5g minced ginger, 75g soy sauce, 60g sugar, 50g vinegar, 50g wet starch and a little sesame oil.

Processing steps of west lake vinegar fish:

1. Put the live grass carp into a large basin of water for one or two days to make the fish firm and eliminate the smell of soil.

2. When slaughtering, put the fish's back outward, put the knife into the fish's tail, use a flat knife along the back bone to the fish's jaw, and split the fish's head to make it become two pieces of boneless joint, and cut off the fish's teeth. 　　

3. When cooking, put 1000 grams of water in the pot, boil it over high heat, spread out the fish, put it in the pot with the back down, and then bring it to a boil. That is to say, boil it over low heat for about 3 minutes until the fish's paddle fins stand up and eyes protrude. Then use a colander to take out the water, drain the soup, and spread the fish skin up in the basin.

4. Add 250 grams of the original fish soup, add Shaojiu, soy sauce, sugar and ginger powder, bring to a boil, add vinegar, greasy with wet starch, stir into a thick sauce, pour sesame oil on the fish and serve.

Attention should be paid to when making west lake vinegar fish

It must be cooked with live grass carp, blanched in boiling water until it is broken and fished out, so as to keep the whole piece unbroken and the meat not rotten. Pour fish sauce to thin and thick, its taste is beautiful.

Steamed Grass Carp in Vinegar Gravy

West Lake fish in vinegar gray, also known as Shusao Chuanzhen and songsao fish, is a traditional local dish of Hangzhou hotel in Zhejiang Province.

West lake vinegar fish is usually cooked with grass carp as raw material. After cooking, pour a layer of smooth and oily sweet and sour, erect pectoral fins, tender fish with crab flavor, tender, sour and sweet

.

On September 10, 2018, "Chinese food" was officially released, and "west lake vinegar fish" was rated as one of the top ten classic dishes in Zhejiang.

Characteristics of dishes

Characteristics of dishes

West lake vinegar fish selection fine, usually choose a catty and a half of grass carp. When cooking, the fire requirements are strict, only three or four minutes to burn just right. Pour a layer of sweet and sour on the dish. The finished dish is bright red in color. It tastes tender and delicious with crab flavor, sweet and sour.

nutritive value

Grass carp is rich in unsaturated fatty acids, which is good for blood circulation and is a good food for cardiovascular patients; grass carp is rich in selenium, which is often used for anti-aging and beauty, and also has a certain prevention and treatment effect on tumor; it has the effects of warming stomach, calming liver, expelling wind, treating arthralgia, intercepting malaria, benefiting intestines and eyes, and is mainly used for asthenia, headache due to wind deficiency and liver yang hyperactivity Hyperfunction, hypertension, headache and chronic malaria.

History of dishes

The history of west lake vinegar fish originated from Lin'an (now Hangzhou) in the capital of Southern Song Dynasty. We can start from "songsao fish soup" in Hangzhou of Southern Song Dynasty.

The fifth sister-in-law of the Song Dynasty is a famous folk chef in the Southern Song Dynasty. Zhao Gou, the emperor of Gaozong, once tasted the fish soup on the dragon boat in the West Lake. She was praised so much that she gained a great reputation and was regarded as the "master ancestor" of eating fish. Later, someone ate this dish and wrote a poem on the wall of the restaurant: "when you get drunk, you come to the balcony in the shadow of the green sun; there are many boats in front of the door, half from the moon in Santan. Why go back to find Zhang Han perch (the west lake vinegar fish is better than the Songjiang perch). The West Lake is famous for its delicious fish flavor. Thanks to you, you know that song's sister-in-law didn't have it. " The last sentence of the poem refers to "west lake vinegar fish". From then on, sister-in-law song's fish soup became famous in the world. Later, it was renovated by famous experts, and became two famous dishes of west lake vinegar fish and songsao fish soup.

During the period of the Republic of China, Liang Shiqiu, a scholar, once recorded the cooking method of this dish: the West Lake grass carp was used. The fish was not long enough and weighed less than half a catty. After being slaughtered and cleaned up, the soup was boiled, cooked, and then cooked. The sauce was mixed and poured on the fish, and then served. Nowadays, this dish is available in several famous hotels in Hangzhou, but it is not common in Hangzhou residents' homes. Now some restaurants have replaced it with perch.

Ingredients

Ingredients

900g grass carp

Seasoning

Vinegar 50g, yellow rice wine 25g, soy sauce 75g, sugar 60g, ginger 1, onion amount, water lake Powder 50g

Dish making

1. Peel the ginger and cut it into pieces. Don't throw away the ginger. Prepare vinegar, soy sauce, yellow rice wine, starch and sugar.

2. Remove the scales and bore of grass carp, clean it, cut 5 knives on one side of the fish, turn it over and enter it from the tail, split it close to the head along the spine, cut it into 2 parts, cut off the teeth of the fish, remove the blood stasis of the fish head, and cut a knife on the body without the spine.

3. Put scallion and ginger slices and water in the pot, boil them, remove scallion and ginger, put in fish, support the fin with chopsticks, let the fish shape, cook for 3 minutes, skim the blood powder, and pour in cold water twice.

4. Pour out the soup, add a little of the original soup and proper amount of soy sauce, Shaoxing wine and ginger powder into the pot. Take out the fish and stack them on the plate.

5. Add sugar, rice vinegar and the remaining soy sauce to the original sauce in the pot. Bring to a boil and add wet starch until the soup is concentrated.

6. Sprinkle the soup evenly on the fish, and then sprinkle the remaining ginger powder.

Cooking skills

1. The fish should not be too big, otherwise the taste is not fresh enough. When cooking fish, you can stick it with chopsticks. If you stick it in easily, it's cooked.

2. Stir fry the sauce quickly. The sauce should not be too thick. After the sauce is gelatinized, burn it over high heat for a few seconds. When the sauce is bubbling, turn off the fire immediately, and then pour it on the fish. The consistency of the sauce should be controlled properly, just a little thicker than the rice soup.

3. Fish should be boiled under the water.

Representative inheritance

Lou Wailou Restaurant

Louwailou was founded in 1848 (the 28th year of Daoguang in Qing Dynasty). Its founder is Hong Ruitang, a scholar who came to Hangzhou from Shaoxing to make a living. He took three words from Lin Sheng's poems and named his shop "Louwailou".

Outside the building, there are three kinds of west lake vinegar fish with different raw materials and flavors. They are grass carp, mandarin fish and bamboo shoot shell fish. The meat of grass carp is finer than that of carp. It's a traditional fish for vinegar fish in West Lake.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Xi Hu Cu Yu