Hangzhou West Lake vinegar fish ingredients: a live grass carp (weighing about 700g), 25g Shaoxing wine, 65438+ 0.5g Jiang Mo, 75g soy sauce, 60g sugar, 50g vinegar, 50g wet starch and a little sesame oil. Production method: 1. First, put the live grass carp into a big basin filled with water and starve for a day or two to make the fish firm and eliminate the earthy smell. 2. When slaughtering, put the fish back outward, enter the knife from the tail, and use a flat knife to batch under the fish jaw along the back bone. At the same time, split the fish head into two bones connected by deboning, and cut off the fish teeth. 3. When cooking, put1000g of clean water in the pot, bring it to a boil, spread the fish out, put it back, and then bring it to a boil, that is, cook it on low heat for about 3 minutes until the fins of the fish stand up and the eyes stand out, that is, take it out with a colander, drain the soup, and lay it flat in the pot with the skin facing up. 4. In addition, light the fire in a clean pot, add 250g of boiled fish soup, add Shaoxing wine, soy sauce, white sugar and Jiang Mo to boil, add vinegar, make it greasy with wet starch, stir it into thick juice, pour sesame oil on it, and pour it on the fish. Note: Be sure to cook the live grass carp with boiling water until it is cut off and fished out, so as to keep the whole piece unbroken and the meat is not mushy. Fish gravy should be thin, thick and delicious. Flavor features: "West Lake Vinegar Fish" is a traditional dish in Hangzhou. It dates back to the Song Dynasty and has a long history. Interesting food: It is said that there is a Song youth who lives by fishing near the West Lake in Hangzhou. Because of family difficulties, he has not seen meat all the year round (that is, modern people are malnourished). When he was ill, his sister-in-law personally caught a fish in the West Lake and cooked this dish with vinegar and sugar as seasoning. This dish is bright red in color, tender in meat, sweet and sour, and the young man recovered after eating it. Later, this dish became a famous dish in restaurants in Hangzhou. On the wall of the "outside the building" in Gushan, there is a poem "I owe you this, I know Song Wusao", which attracts many wine tasters. When Emperor Kangxi visited the West Lake, he also tasted the "West Lake vinegar fish".