Ingredients: grass carp 1, appropriate amount of water, shredded ginger 5g, shredded onion 5g, rice vinegar 5g, soy sauce 5g, salt 2g, sugar 8g, yellow rice wine 8g and edible oil 5ml.

Reference practice:

1. Prepare 5g shredded ginger and 5g shredded onion, fish scales and head grass carp, cut the fish body longitudinally along the abdomen, and make an oblique knife on the fish body.

2. Prepare a small bowl, pour in 5g of rice vinegar, 5g of soy sauce, 2g of salt and 8g of sugar, and stir well.

3. Boil the pot. Pour in 500ml of water and bring to a boil. Then add shredded ginger, shredded onion and shredded grass carp, add 8 grams of yellow wine, and blanch to remove the earthy smell.

4. Boil the oil. Pour 5 ml of cooking oil and 5 g of shredded ginger, which is very hot and fragrant, then pour sauce and water 150 ml, and then add grass carp.

5. Stew over medium heat until the juice is collected, and serve immediately.

Data expansion:

There are many kinds of delicious food in China, which can be said to be countless. Today we will talk about the vinegar fish in the West Lake. "West Lake vinegar fish is a famous dish in Hangzhou, also called' uncle and sister-in-law heirloom'. Its age can be traced back to the Song Dynasty, which has a long history. West Lake vinegar fish has many origins with Su Dongpo, a great poet in Song Dynasty. The story of the West Lake vinegar fish between him and his friend Fo Yin was passed down as a much-told story, which made people admire the humor of literati. Today, I will introduce you to the practice of vinegar fish in West Lake. One step is the key, but most people often ignore this detail. Let's get to know each other.

Production method:

1. Grass carp will be starved for two days, in order to promote it to discharge all forage and earthy smell, so that the fish can bear fruit. Then slaughter the fish to remove scales, gills and internal organs, and wash them.

2. Divide the fish into two parts, half male and half female, and cut off the teeth. On the male film, starting from 4.5 cm under the chin, the blade edge of the blade is inclined to the head every 4.5 cm. When you cut the third slice, you cut it behind the waist fin, so that the fish is divided into two parts. Then tilt a long knife to the abdomen at the thick meat of the female spine to avoid damaging the fish skin.

3. Put the wok on a big fire, scoop in 1000g of clean water, boil it and put the male tablets into the wok one by one. Then, the females are discharged side by side, the fish heads are aligned, the fish skin is facing up, and the lid is covered. When the water in the pot boils again, remove the lid, skim the floating foam, turn to the wok and continue to cook for about 3 minutes. Gently prick the lower part of the male jaw of the fish with chopsticks. If you can pierce it, it's cooked. Leave 250g of clean water in the pot, add soy sauce, Shaoxing wine and Jiang Mo for seasoning, then remove the fish and put it on a plate.

4. Add sugar, wet starch and vinegar to the soup in the wok, stir it with a spoon to make a thick juice, immediately take the pot out and slowly pour it on the fish.

One thing to pay attention to in the cooking process of West Lake vinegar fish is that it must be cooked with live grass carp, boiled in boiling water until it is cut off and taken out, so as to keep the whole fish intact and the meat quality is not paste. Fish gravy should be thin, thick and delicious. The most crucial step is that grass carp must be starved for two days before slaughter to remove forage and earthy smell from grass carp.

This step seems simple, but it is actually the most critical. Only in this way, the West Lake vinegar fish is the most authentic. If this step is omitted and ordinary fish are slaughtered directly, grass carp will not be so delicious, and the earthy smell will not be removed, and the taste will be bad.