West Lake Vinegar Fish is hard to eat usually because the fish is not authentic.

West Lake Vinegar Fish is required to choose the West Lake in the mature grass carp, not just in the food market to buy grass carp. Because the water quality of the West Lake is more special, and lotus leaves and lotus roots together with the flesh of the grass carp is more fat, eat meat more tender.

Grass carp from the West Lake after salvage, do not eat immediately, to be in the water first put on 2-3 days, to be this fish to remove the fishy smell of the earth, and then cooking is much more delicious.

The authentic vinegar fish is to use good seasonings, such as soy sauce, vinegar, spices, etc., which are boiled into a sauce and finally poured on the body of the cooked fish.

How to make West Lake Vinegar Fish:

Tools: pot, knife, spatula.

Materials: a grass carp, a little sugar, rice vinegar, cooking wine, ginger, scallions, soy sauce, water, starch.

1, first clean the grass carp, split the fish into two pieces, remove the gills, put it into a plate, and then add the right amount of water, ginger, scallion inside the pot, and then add some cooking wine to boil.

2, into the fish when you need to turn into a small fire, but also add some cool water, do not let the water boil, fish fillets soaked in water for about ten minutes to fish out and spare.

3, the pot inside the fish soup out of the fish fillets out of the water into the plate, ginger minced, the pot inside the fish soup, add rice vinegar, soy sauce, sugar, cooking wine simmering on low heat.

4, add some starch thickening, turn off the fire, pour the gravy on top of the fish fillets, and finally put on some ginger can be.