West Lake vinegar fish
West Lake vinegar fish is a famous dish in Hangzhou. The ingredients and methods are very simple. As long as you master the two major factors-cut flowers and sweet and sour mixing, you can also make quite professional vinegar fish ~~
Recipe Recommendations
- grass carp a
- Jiang appropriate amount
- sugar appropriate amount
- vinegar appropriate amount
- wine appropriate amount
- soy sauce appropriate amount
- cornflour appropriate amount
- soy sauce appropriate amount
- sweet and sour
- cook
- ten minutes
- ordinary
Steps for West Lake vinegar fish
1
Wash the fish and cut it in half.
2
Remove the fish teeth from under the gills.
3
Put a small piece of fish on its back down and use the knife to draw a long knife on its back without cutting it.
4
Place the large piece with the tail upside down, and use a knife to obliquely cut it three times. The first and second knives only cut the meat, and the third knife cuts off the fish bones.
5
Fill the pot with hot water, place the fish gently, and use chopsticks to erect the fins.
6
Cook over high heat for about 5 minutes, remove the fish and place it on a plate, drizzle with a little soy sauce and wine, and sprinkle with shredded ginger.
7
Add half a bowl of water to the clean pan, add a small spoon of soy sauce and a large spoon of sugar. After boiling, add appropriate amount of vinegar, add cornflour water to thicken (the ratio of sweet and sour is basically 1:1) and pour it on the fish.