West Lake vinegar fish

West Lake Vinegar Fish is one of the most famous traditional dishes in Hangzhou. It is made by selecting fresh grass carp and killing them first. The heat requirements are very strict when cooking, and it can only be cooked just in three or four minutes. After cooking, pour on it with a smooth and oily layer of sweet and sour pectoral fins. The fish is tender and beautiful, with crab flavor, tender and sweet. The meat is unique.
West Lake vinegar fish is characterized by its bright red color, suitable for sour and sour, and exceptionally delicious.

Recipe Recommendations

grass carp 900g
soy sauce 75g
ginger 3g
onion appropriate amount
vinegar 50g
white sugar 60g

sweet and sour
quick-boiled
ten minutes
simple

Steps for West Lake vinegar fish

Remove the scales and cavities of the grass carp and wash them.

Peel the ginger and cut it into pieces. [Don't throw away the removed ginger slices]

Prepare vinegar, soy sauce, Shaoxing wine, wet starch and white sugar.

Draw 5 knives on the side of the fish.

The turning surface enters from the tail and cuts towards the head along the spine.

The bisection is divided into 2 petals.

Cut off the fish's teeth and don't use them. Remove the blood from the fish head.

Draw a knife on a body without a spine.

Put green onion, ginger slices and water into the pan.

Boil the ginger and onion water and remove the onions and ginger.

Put in the fish and use chopsticks to support the fins. Let the fish take shape.

Cook for 3 minutes and skim off the blood. Pour in cold water twice.

Bring to a boil, pour out the soup, and add a little of the original soup, a proper amount of soy sauce and Shao wine and ginger powder into the pan.

Gently fish out the fish and place it on a plate.

Add white sugar, rice vinegar and the remaining soy sauce to the original juice in the pan.

Bring to a boil and add wet starch.

Cook until the soup is concentrated and thick.

Sprinkle the prepared soup evenly on the fish, then sprinkle with the remaining ginger.