West Lake vinegar fish
By SabrynaHand
West Lake Vinegar Fish is a famous traditional dish in Hangzhou, Zhejiang Province. This dish uses West Lake grass carp as raw material, cooking temperature requirements are very strict, only three or four minutes to cook just right. After cooking, pour a layer of smooth and oily sweet and sour, pectoral fins erect, tender fish, with crab flavor, fresh and sour. The meat is unique.
Recipe Recommendations
- grass carp a
- white sugar 60 grams
- rice vinegar 50 ml
- cooking wine 10 ml
- soy sauce appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- salt appropriate amount
- sweet and sour
- cook
- ten minutes
- ordinary
Steps for West Lake vinegar fish
1
Slaughter the grass carp to remove scales, gills and internal organs, and wash them.
2
Cut the fish body into male and female pieces (one side connected to the back spine is the male piece, and the other side is the female piece), remove the teeth, and on the male piece, make oblique cuts every 3-4 cm from under the chin (the depth of the knife is as deep as the fish bone). The knife edge is inclined to the head (five cuts in total). When making the third cut, cut the fish bone to divide the fish body into two sections. Then cut a long knife obliquely to the abdomen at the thick part of the female ridge (to make the fish taste) without cutting it thoroughly to avoid damaging the fish skin. Cut the green onions into sections, peel the ginger and dice it, and cut another 5 slices of ginger for use.
3
Place the wok on high heat, add 1000 grams of water, add the green onion segments, ginger slices, a little salt, and cooking wine. After boiling, put the front and back of the male slices into the pan one after another. Then, place the female slices side by side, align the fish heads with the skin facing up, and lift the pectoral fins, and cover the lid. When the water boils again, remove the lid, skim off the floating foam, and continue to cook over high heat for about 3 minutes. Use chopsticks to gently stick the lower jaw of the male slices of the fish. If you can stick it in, it will be cooked. Leave about 200 grams of boiled fish soup and skim away the rest of the soup.
4
Remove the fish and place it on a plate, with the skin face up, and sprinkle the fish with a little soy sauce and shredded ginger to season.
5
Put the frying pan on fire, add white sugar and vinegar to the soup. When the soup is about to boil, slowly add the wet starch, push and stir with a hand spoon while adding to form a thick juice. When it boils and bubbles, immediately lift the pan and slowly pour it over the fish and sprinkle with a little shredded ginger. Serve.
6
Warm reminder.