Yellow River vinegar fish(huang he cu yu )

Yellow River vinegar fish

Introduction:

"Yellow River vinegar fish is a famous traditional dish in Kaifeng, Henan Province. It is said that it originated in Song Dynasty. With Yellow River carp as the main material, the fish is tender, sour and sweet, red and bright in color. After continuous improvement by chefs of all ages, it was changed into whole fish cooking, which has been prosperous for a long time. "

Production steps:

Step 1: two carp. I use wild carp, the size is not too big, each weight in 500-600 grams. Kill and wash

Step 2: surface tile cutter

Step 3: add onion, ginger, pepper, salt and rice wine

Step 4: mix well and marinate for 10 minutes

Step 5: add water to the pot, add salt, pepper, rice wine, onion and ginger to remove the fishiness

Step 6: put the water into the fish when it is boiling and skim it when there is foam

Step 7: cook over medium heat for 5 minutes

Step 8: stir fry scallion and ginger in a small amount of oil

Step 9: add sugar and salt

Step 10: put some extra soy sauce

Step 11: add appropriate amount of starch into vinegar paste

Step 12: add the right amount of fish soup to boil, and then hook in the vinegar starch paste

Step 13: cook the juice

Step 14: take out the fish and put it on a plate. Pour the sauce while it's hot. Sprinkle with a little sweet pepper and chive to decorate

Materials required:

Carp: 2

Vinegar: 30g

Super soy sauce: 10g

Sugar: 5g

Pepper: 4G

Salt: 3G

Scallion: right amount

Starch: right amount

Ginger: right amount

Note: this dish is a soft fried dish, the fish should not be cooked for a long time, keep fresh and tender, thicken should be thin, and the sauce should be bright

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Huang He Cu Yu