West Lake Jealous
By VicentaLakin
The Western Lake Jealous is a traditional Hangzhou dish, known as the Western Lake Jealous Fish, also known as "Uncles and Sisters-in-law" and is said to have come from a bowl of sugar and vinegar for my uncle. Western lake vinegars usually use fresh live lake grassfish as their main feed, first to starve in fish cages for two or three days, to excrete intestines and remove the smell of dirt, to cook the fire, to keep the meat fresh, and finally to pour out smooth red sugar vinegar with local vinegar, wine, sauce and sugar. It's so sweet, it's delicious
Recipe Recommendations
- grass carp art. 1
- Shaoxing wine 50 grams
- Rose Zhejiang vinegar 70 grams
- Huyang soy sauce 75 grams
- white granulated sugar 80 grams
- ginger appropriate amount
- water starch appropriate amount
- sweet and sour
- cook
- ten minutes
- simple
Steps for West Lake Jealous
1
Clean up the grassfish
2
It began to change the knife, with a 7-and-a-half cut, with the first knife opening the fish in two pieces, with the first blade slashing five blades, with the third cut, then the other piece of non-bonesed fish facing down, vertically to 45 degrees, the seventh cut, and finally the tooth of the fish cut off。
3
The water in the pot was boiled, a few ginger blades were put in and the fish covered in the fire were boiled for two minutes and the fire was turned off for one minute。
4
Get the fish out of the plate
5
Ginger cut to the end
6
There's some soup in the pot that just boiled fish
7
Join the wine
8
Add soy sauce
9
Add white sugar, mix to full melting
10
We'll add the starch
11
The thickness of the juice is so that the spoon can flow in line form。
12
I'll put the vinegar on the fish and put ginger paste on it。