West Lake vinegar fish, in fact, generally takes grass carp as the main raw material. After many cooking procedures, it is sweet and sour. In fact, West Lake vinegar fish is also called uncle and sister-in-law fish. The earliest history can be traced back to the Song Dynasty, which can be said to have a long history. The most authentic West Lake vinegar fish must be West Lake grass carp, and before making Xu Hu vinegar fish, the caught grass carp must be hungry for 1-2 days, because only in this way can the fish completely excrete the dirty things in their stomachs, and only in this way can the fishy smell on the fish really be removed.
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Now many places have been transformed, and the ingredients used have also changed. It is precisely because the grass fishbone is rough enough and cheap enough. Grass carp mixed with vinegar is a natural match. A good cook can make cheap grass carp as delicious as crabs, which is one of the criteria for old Hangzhou to judge whether the vinegar fish in West Lake is authentic. Now, it takes some efforts to master the essence of this dish and make such cheap grass carp delicious without any peculiar smell. Looking at a simple dish, the most important thing to pay attention to is the details. If it is authentic, it is necessary to make "seven knives, using the West Lake grass carp" according to the method mentioned in the video, which is also the most test of the chef's cooking skills and the control of cooking temperature. I think this is why many places switch to other ingredients that are easier to operate, and the price will be higher.
West Lake vinegar fish is most suitable for grass carp, but it will have a different taste if it is replaced by other fish.