Cooking fish without oil - home made west lake vinegar fish(wu you peng yu jia ting zhi xi hu cu yu xuan liao pian yu diao wei bu bu xiang xi )

Cooking fish without oil - home made west lake vinegar fish

Introduction:

"Northerners traditionally eat less fish. First, they are used to eating garlic and chili, but they are not used to the delicious fish. Second, it is really difficult for many people in Western Shaanxi to make fish. If you can't do it, you'll be lazy to do it, and if you're lazy to do it, you won't eat it. In a word, most Western Shaanxi people don't do much to eat fish except braised fish. My family is no exception, eat less fish, out of a variety of "Shaoyu" also occasionally steamed, or pickled fish. I really can't do anything else. However, a few years ago, dad said at home that the west lake vinegar fish he ate in a Hangzhou restaurant was "very beautiful.". Mother asked, "what is a west lake vinegar fish?"? I've just heard about it, but I haven't eaten it. Looking at my mother's salivation, I decided to support myself at home. So I began to look up the information. I found that the method of "west lake vinegar fish" is actually very simple. It doesn't need oil. It's just suitable for mom. I heard for the first time that it doesn't need oil to make fish. So I bought grass carp and made a whole "west lake vinegar fish" according to the practice. As a result, my father tasted it: it's not the taste. Dizzy, why not? I come step by step, right? "Fishy fish is not delicious," mom said. So I began to sum up, experiment, I used to do a few times, is more and more delicious, Dad tasted two words: "authentic.". Ha ha, great. Although I haven't eaten the authentic "west lake vinegar fish", after my groping and getting my parents' approval, I think it's necessary to share some of my experience with you. Today, I'd like to talk about the key steps and matters needing attention from the material selection to the production of west lake vinegar fish

Production steps:

Step 1: fish choose grass carp, not too big, about 700g is good, authentic west lake vinegar fish asked to buy live grass carp for two days, spit out the smell of grass. (not at home)

Step 2: it's very important to deal with it because I didn't raise it. Before, I just couldn't deal with it properly. The fishy smell was heavy and failed. I removed the scales and viscera of the fish. I saw that the black film (very fishy) inside had to be washed and scraped.

Step 3: This is scraped clean.

Step 4: we don't need to raise fish at home, so we marinate the fish with onion and ginger cooking wine for 1 hour.

Step 5: the authentic west lake vinegar fish should be cut into two pieces (male and female) with 9 knives. Here is a detailed introduction to the home, as shown in the figure

Step 6: the first knife: from the tail of the fish from the back to the front, the knife next to the fish bone, the fish is divided into two.

Step 7: the second knife: remove one side of the fish teeth.

Step 8: the third knife: remove the teeth of the fish on the other side.

Step 9: the fourth knife: from 4.5cm under the male chin, every 4.5cm oblique knife

Step 10: the fifth: the second

Step 11: the sixth knife: the third knife cuts the fish bone into two parts.

Step 12: the seventh knife: the fourth knife

Step 13: the eighth Dao: the fifth Dao

Step 14: the ninth knife: cut a long knife to the abdomen at the thick meat of the back of the female valve, so as not to damage the skin.

Fifteenth step: in order to facilitate a bowl of juice in advance, use a tablespoon of soy sauce, three tablespoons of sugar (about 60g), three teaspoon of vinegar (Zhenjiang vinegar, rice vinegar) must be about 50g.

Step 16: make water in the pot, add onion, ginger and cooking wine.

Step 17: bring the fish to a boil, cook it over high heat for three minutes, and then gently prick the lower part of the male jaw with chopsticks.

Step 18: take out the fish and put it into the hot fish plate in advance. Decant the fish soup.

Step 19: Sprinkle the fish with soy sauce and ginger powder

Step 20: leave a little of the original soup in the pot.

Step 21: pour in a bowl of juice.

Step 22: boil for a while, thicken, until the sauce is thick, it can be as thick as honey.

Step 23: pour it on the fish.

Materials required:

Grass carp: 700g

Ginger: moderate

Starch: appropriate amount

Sugar: 60g

Vinegar: 50g

Soy sauce: moderate

Veteran: a large spoon

Note: Tips: 1, if the fish can be raised for two days, in the end, not according to my way to deal with, also not fishy. 2. The biggest fish should not exceed one and a half catties, or it will be old. 3. Vinegar must choose Zhenjiang fragrant vinegar. It's my first time to make it with mature vinegar. 4. The ratio of sugar to vinegar is 1:1, which is sweet and sour. 5. The cooking time should be controlled well, about three minutes before and after cooking. Aging also affects the taste. 6. It is said that this method is the most authentic and delicious. Let's have a try. Hope to like..... Welcome criticism and correction, exchange and share.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: sweet and sour

Chinese PinYin : Wu You Peng Yu Jia Ting Zhi Xi Hu Cu Yu Xuan Liao Pian Yu Diao Wei Bu Bu Xiang Xi