West Lake Jealous
By VicentaLakin
The northerners traditionally eat less fish, either by eating garlic chili or by eating the beauty of fish, or by making fish, which is a little difficult for many westerners. If you can't do it, you can't do it, you can't eat it, but you don't eat fish. My family also eats less fish, and comes out of all kinds of “boiled fish” and occasionally evaporates, or sourfish. It's not gonna happen. But, a few years ago, Dad came home and said, "It's beautiful." Mom says, "What's a West Lake Jealous?" I've just heard of it. I haven't eaten. I decided to do it at home. So we started looking for information. It's easy to find West Lake Jealous, not oil. It's just for Mom. I've heard for the first time about fish without oil. So he bought a grassfish, and he did it the way he did, and Dad tasted it: it's not that. Why not? I'm just going step by step? Mom also said, "The fish are a little swollen and not good." So I began to sum up, the experiment, and I did it a few times, and then it was better than once, and Dad tried the two words, "Real." Ha ha, great. I haven't eaten a real West Lake Jealous, but after my touch, after getting my mom and dad's approval, I feel like I need to share some of my feelings. I will talk to you today in detail about several key steps, from selection to production, and attention。
Recipe Recommendations
- grass carp 700g
- ginger appropriate amount
- water starch appropriate amount
- sugar 60g
- balsamic vinegar 50g
- soy sauce appropriate amount
- soy sauce a tablespoon
- sweet and sour
- cook
- ten minutes
- simple
Steps for West Lake Jealous
1
the fish choose the grassfish, not too big, but about 700 g, and the real west lake vinegar asks to buy live grassfish for two days to throw up the smell. don't worry about it at home
2
It's the key to dealing with it because I didn't have it, and I failed to deal with it before, and the fish took out the internal organs, and look at the black membranes inside。
3
It's shaved。
4
We don't have to raise fish at home. We make fish for an hour。
5
The real West Lake vinegar is nine knives, and it's two female and male (one male and the other female). Here's a detailed description of the situation
6
First cut: from the bottom of the fish, the blade goes down, the fish is split in two。
7
Second cut: remove one side of the tooth。
8
Third knife: remove the teeth of the other fish。
9
The fourth knife: a knife every 4.5 centimetres, starting at 4.5 centimetres below the male
10
Number five, number two
11
The sixth one: the third cut the bone in two。
12
Number seven: number four
13
Eight: five
14
The ninth knife: Slash a long knife to the abdomen and do not damage fish skin。
15
in order to pre-position a bowl of juice, with a big spoon of old smoke, three spoons of sugar (about 60 g) and three spoons of vinegar (must have to be around 50 g)。
16
Water in the pot, onions of ginger and wine。
17
The water goes down into the fish, boils for three minutes with a fire, and stings with chopsticks on the bottom of the fish。
18
Get the fish out and put it in the pre-heated bowl, and get the fish soup。
19
They're all covered in raw smokes and gingertails
20
Leave a little raw soup in the pot。
21
Pour in the bowl juice。
22
Cook it for a while, pick it up, and it'll be as thick as honey。
23
It's on the fish。West Lake Jealous Make Tips
Tips: 1. If the fish can be kept for two days, in the end, if it can't, treat it according to my method, and it won't be fishy.
2. The largest fish should not exceed one and a half kilograms, otherwise it will become old.
3. You must choose Zhenjiang balsamic vinegar for vinegar. This is the first time I used mature vinegar to make it tastes terrible.
4. The ratio of sugar to vinegar in this dish is basically 1:1, making it sweet and sour.
5. Control the time to cook the fish well, about three minutes before and after. It will also affect the taste when it gets old.
6. The knife cutting method is very particular. It is said that the cutting method is the most authentic and delicious.
Let's try it, everyone. I hope I like it...
Criticism, correction, exchange and sharing are welcome.
2. The largest fish should not exceed one and a half kilograms, otherwise it will become old.
3. You must choose Zhenjiang balsamic vinegar for vinegar. This is the first time I used mature vinegar to make it tastes terrible.
4. The ratio of sugar to vinegar in this dish is basically 1:1, making it sweet and sour.
5. Control the time to cook the fish well, about three minutes before and after. It will also affect the taste when it gets old.
6. The knife cutting method is very particular. It is said that the cutting method is the most authentic and delicious.
Let's try it, everyone. I hope I like it...
Criticism, correction, exchange and sharing are welcome.