Today, make a quick and delicious family banquet dish "West Lake Vinegar Fish". This fish is simple to make and delicious, making it most suitable for making family banquets.
According to legend, the origin of "West Lake Vinegar Fish" comes from the story of "Uncle and Sister-in-law Zhuan Zhen". It is said that in ancient times, Song brothers lived by the West Lake and made a living by fishing. The local villains wanted to occupy their sister-in-law, kill their brother, and harm their uncle. Aunt Song advised her uncle to flee. Before leaving, she specially fired a grass carp with sugar and vinegar to bid him farewell, encouraging him to "never forget the bitterness of the people."
Later, my uncle gained fame and returned to his hometown to become a clean official in his hometown. He loved the people like a son and was deeply loved by the people. In response to a report from the local people, he killed the bully to eliminate the people, and also avenged his brother. He ate a special sweet and sour fish dish at an accidental banquet. He finally found his sister-in-law who had fled abroad for many years. He resigned from his official position and resumed his old fishing business. Later generations followed suit and cooked it,"West Lake Vinegar Fish." This dish was also known as "the secret of uncle and sister-in-law", and the origin of West Lake Vinegar Fish has been passed down for a long time.
West Lake vinegar fish
Recipe Recommendations
- grass carp 800 grams
- ginger 10 grams
- onion 50 grams
- ginger slices 20 grams
- Zhenjiang vinegar 50 grams
- white sugar 40 grams
- salt 8 grams
- cooking oil 15 grams
- white pepper 1 grams
- MSG 3 grams
- sweet and sour
- cook
- ten minutes
- simple
Steps for West Lake vinegar fish
1
Prepare ingredients.
2
First cut the onions into sections and slice the ginger into slices for later use.
3
Cut appropriate amount of minced ginger and set aside.
4
Wash the fish and blanch it with boiling water, scrape off the mucus on the fish body with a knife, then break the fish with a knife, and cut the fish body obliquely.
5
Pour clear water into the pan, add spring onion segments and ginger slices, and season with rice wine, salt, pepper, and monosodium glutamate.
6
Bring the water to a boil and pour it into the fish. Wait until the water boils again. Switch on the fire.
7
Turn off the heat, cover the lid and simmer for 5 minutes.
8
At this time, heat another pot, add a little oil and stir-fry the ginger until fragrant, then cook in the rice wine, and pour in 150ml of fish soup.
9
Add 50 grams of balsamic vinegar, about 40 grams of two tablespoons of white sugar, and 2 grams of salt.
10
After the soup boils, thicken it with water starch.
11
Use a plate to open the fish out and load it into the fish plate.
12
Drizzle with sweet and sour sauce and serve.West Lake vinegar fish Make Tips
Characteristics of this dish: red and red in color, strong vinegar aroma, tender fish, sweet and sour taste. Warm tips: 1. The fish should not be too large. A catty and a half of grass carp is the most suitable. The fish should not be cooked for too long. Turn off the heat immediately after the soup boils, cover the lid and simmer with the residual heat of the soup for 5 minutes. At this time, the fish will be very tender and tender. 2. The stir-frying action should be fast, and the sauce should not be too thick. After the sauce is gelatinized, cook it over high heat for a few more seconds. When the sauce takes a big bubble, turn off the heat immediately, and then pour it on the fish. The thickness of the sauce should be properly controlled, just slightly thicker than rice soup. 3. Choose Zhenjiang's balsamic vinegar, which tastes the best. If not, you can also use Shanxi mature vinegar instead, but it does not have the fragrance of Zhenjiang vinegar.