Delicious west lake vinegar fish(xian mei yi chang de xi hu cu yu )

Delicious west lake vinegar fish

Introduction:

"West lake vinegar fish is one of the famous traditional dishes in Hangzhou. It is made by killing fresh grass carp first. When cooking, the temperature is very strict. It only takes three or four minutes to cook properly. After cooking, pour a layer of smooth and oily sweet and sour, erect pectoral fins, tender and delicious fish, with crab flavor, fresh and tender, sour and sweet. Meat sauce has its own characteristics. West lake vinegar fish is characterized by bright red color, suitable sour and sweet, and delicious

Production steps:

Step 1: remove scales, bore and wash grass carp.

Step 2: peel the ginger and cut into pieces. Don't throw away the removed ginger slices

Step 3: prepare vinegar, soy sauce, Shaoxing wine, wet starch and white sugar.

Step 4: cut 5 on one side of the fish.

Step 5: turn over, enter from the tail, and cleave close to the head along the spine.

Step 6: split it into two parts.

Step 7: cut off the fish teeth. Remove the blood from the fish's head.

Step 8: make a long cut on the body without spine.

Step 9: add scallion and ginger slices and water into the pot.

Step 10: Boil the ginger and onion water and take out the ginger and onion.

Step 11: put in the fish and prop up the fins with chopsticks. Let the fish take shape.

Step 12: cook for 3 minutes, skim the blood. Pour in cold water twice.

Step 13: bring to a boil, pour out the soup, add a little of the original soup and proper amount of soy sauce and Shaojiu ginger.

Step 14: gently take out the fish and stack them on the plate.

Step 15: add sugar, rice vinegar and the remaining soy sauce to the sauce.

Step 16: add wet starch after boiling.

Step 17: heat until the soup is concentrated and thick.

Step 18: Sprinkle the prepared soup evenly on the fish, and then sprinkle the remaining ginger powder.

Materials required:

Grass carp: 900g

Soy sauce: 75g

Ginger powder: 3G

Scallion: right amount

Wet starch: 50g

Vinegar: 50g

Sugar: 60g

Shaojiu: 25g

Note: Boil the fish under the water. The stock plate should be light to avoid breaking the fish.

Production difficulty: simple

Process: water

Production time: 10 minutes

Taste: sweet and sour

Chinese PinYin : Xian Mei Yi Chang De Xi Hu Cu Yu