West Lake Vinegar Fish Practice West Lake Vinegar Fish is a traditional Han Chinese flavor dish in Hangzhou, Zhejiang Province, belonging to the Zhejiang cuisine. It can be dated back to the Song Dynasty and has a long history. This dish selects West Lake grass carp as raw material, before cooking, usually first in the fish cage to starve for a day or two, so that it excretes intestinal debris, remove the earthy flavor. Cooking fire requirements are very strict, only three or four minutes to burn just right. After burning, then pour a layer of smooth and oily sweet and sour vinegar, the pectoral fins stand up, the fish meat is tender and beautiful, with crab flavor, taste tender and sweet and sour. The meat sauce is unique.

West Lake vinegar fish practices:

Main ingredients grass carp 1

Seasonings soy sauce 70 grams, green onion moderate, ginger moderate, a little cooking wine, rice vinegar 60 grams, 50 grams of sugar

Steps:

1. Wash the fish, start from the tail into the knife;

2. Split the fish into two slices and set aside. The one with bone is called male slice and the one without bone is called female slice. Remove the gills and so on;

3. Clean the fish and put it in a dish. Make water in a pot, add sliced green onion and ginger, cooking wine, and boil it until it comes to a big boil;

4. Then put in the fish fillets. You have to put in the male fillet first, and then the female fillet. At this point, you have to turn down the heat, but also add a few times of cool water, do not let the water to boil again. Fish fillets in the water, soak for 10 minutes and fish out and set aside. Everyone look at it, 1.6 pounds of fish, the pot can not put;

5. The fish soup in the pot, 250 grams of the pot to spare. Fish slices out, control the water on the plate, ginger minced spare;

6. pot to do on the fire pour 250 grams of fish soup, add 50 grams of sugar; 60 grams of rice vinegar; 70 grams of soy sauce, a little wine;

7. small fire simmering open, cornstarch thickening off the fire;

8. will be pouring gravy on the code of the fish slices, and then sprinkle with minced ginger! can;

Cooking tips:

1. must choose grass carp: do not bald when the monk, will study the material, never to the market a turn around, take a carp; or chub; crucian carp back;

2. grass carp 1.5 pounds is most suitable: this one detail is the most difficult ', now the grass carp grass carp are fed feed, not worry about not being able to buy a big head, you go to the market to see, all 3 pounds or so, fish farmers individual households, never put 1.5 pounds of grass carp, take to the market to sell. I bought this grass carp, the stall owner told me purely leakage of fish. It was still 1.6 pounds. More than 1.5 pounds of grass carp, the first meat is not tender, not easy to cook. Secondly, our home pot and fish plate can not put ah!

3. can not boil fish in water: after the pot into the water, to put onions and ginger pieces; wine, in order to go fishy;

4. fish into the pot when the water to open: to wait for the pot of water is wide open, and then into the fish fillets, can not be lukewarm water under the fish;

5. male piece of the first into the water: a piece of the bone with a piece of the call of the male piece of the bone is called a female piece of the female piece of the call of the female piece of the bone. When the pot of water is wide open, the first into the male, after the female;

6. fish into the pot to be immersed in the cooked: boiling water in the pot, and then never again can not let the water boil, to pour into the cool water a few times, the fish should be immersed in the cooked, rather than boiled;

7. immersed in scalding time should not be short: the fish should be immersed in the pot of ten minutes, don't think that scalding a little while on the cooked;

8. cooking fish soup do not throw: cooking fish soup used to make gravy, set aside 250 grams of spare;

9. do not put salt: just eat its soy sauce flavor, 1.5 pounds of fish, 250 grams of fish soup ratio is as follows: 50 grams of vinegar, 60 grams of sugar, 70 grams of soy sauce;

10. the last to put the end of the ginger: fish fish fish thickening pouring sauce, and then sprinkled with minced ginger. Not first sprinkle ginger.