West Lake pomfret in vinegar(zhe cai xi hu cu chang yu )

West Lake pomfret in vinegar

Introduction:

"In Zhejiang cuisine, there are west lake vinegar fish, which use live fish, but there are few local fresh fish. This time, yellow pomfret is used in mango pudding. It's said that it's wild. Because it likes to eat chili, it's improved. It's my favorite Zhejiang cuisine."

Production steps:

Step 1: wash the Yellow pomfret and scrape the scales off the surface

Step 2: dry the surface of the fish with kitchen paper and then spread the powder

Step 3: pour a little vegetable oil into the pan and fry until both sides are brown.

Step 4: pour vegetable oil into the frying pan, add garlic slices, stir fry shredded ginger until fragrant, pour cooking wine, soy sauce, sweet and sour, add a little red pepper, boil and add Fried Pomfret.

Step 5: turn the fish over and cook for 4 minutes. Sprinkle with scallions and serve. Very fresh!

Materials required:

Wild yellow pomfret: 1

Scallion: right amount

Shredded ginger: right amount

Minced garlic: right amount

Red pepper: half

Vermicelli: appropriate amount

Salt: right amount

Sugar: right amount

Vinegar: right amount

Soy sauce: moderate

Cooking wine: moderate

Note: rub it with powder and fry it again. It can keep the shape of the fish without breaking the skin~~

Production difficulty: ordinary

Technology: decocting

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Zhe Cai Xi Hu Cu Chang Yu