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

Steamed Grass Carp in Vinegar Gravy

Introduction:

"West lake vinegar fish, which is almost the most famous dish in Hangzhou, is actually simple. Of course, in terms of taste, the highlight is the word" fresh ". It combines sugar and vinegar, fresh, sweet and sour. The fish is neither raw nor old. It can taste crab. In Southern cuisine, the taste of crab is the taste of aquatic products. "

Production steps:

Step 1: prepare the fish and seasoning.

Step 2: wash the grass carp and put it on the chopping board. Press the fish with a towel (otherwise it will slip). Then cut the fish into two pieces with a sharp knife. It doesn't matter if it's slow. It's safe to press the fish with a towel. Never cut it off.

Step 3: clean up the fish viscera. If there is blood, rinse it with water several times.

Step 4: use a knife to make three oblique strokes on the back of the fish.

Step 5: put about 1000 ml of water in the pot and 2 g of salt in the water. When the water boils, put the fish in and cook it with the skin facing up. Cook it over high heat for 3 minutes. Turn off the heat and simmer for 3 minutes. Here is the skill, the master will put the thick fan fish down to cook for 10-20 seconds, and then put the whole fish in the pot.

Step 6: after taking out the fish, leave about 150 ml of fish soup, add soy sauce, rice wine, sugar and ginger.

Step 7: bring to a boil over high heat, add 1 gram of salt and vinegar in turn.

Step 8: add in the water starch, stir constantly, and then roll the sweet and sour juice into a bright red sauce.

Step 9: pour the sweet and sour sauce on the cooked fish.

Materials required:

Grass carp: one

Starch: 50g

White pepper: 1g

Salt: 2G

Soy sauce: 75ml

Zhenjiang vinegar: 50ml

Shaoxing yellow rice wine: 50ml

Sugar: 25g

Ginger powder: 3 G

Note: fish here must be hungry for more than three days, and spit out the soil and grass residue in fish maw, otherwise there will be soil odor.

Production difficulty: Advanced

Process: boiling

Production time: one hour

Taste: sweet and sour

Chinese PinYin : Xi Hu Cu Yu