1. Wash the grass carp, and then 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, etc.

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

4. Then add the fish fillets. The male fillets should be added first, followed by the female fillets. 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 fit

5. The pot of fish soup, 250 grams out of the reserve. 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 boil, thickening the starch and then turn off the fire

8. will be thickened sauce poured on the code of the fish slices, and then sprinkled with ginger can be

Cooking tips

Tips

What's more, we have to do a lot of things for you. p>Where the recipe looks simple, you have to be careful! The recipe for West Lake Vinegar Fish looks really simple, without a drop of oil, just boiled in water, and only used to the ground ginger an ingredient.

But, if you are not personally practicing to do once, you certainly think no problem. In fact, this is a very careful details of the dish details are aware of, naturally, will be successful!

We *** with the anatomy, in the fast-paced lifestyle, West Lake vinegar fish is most likely to ignore the details:

1, must be selected grass carp: do not bald as a monk, will study the material, can not go to the market to a turn around, take a carp; or silver carp; crucian carp back.

2, 1.5 pounds of grass carp is the most appropriate: this detail is the most difficult, now the grass carp grass carp are fed feed, not worried about buying a big head, you go to the market to see, all 3 pounds or so, fish farmers individual households, never 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, we can't put the pot and fish plate at home!

3, you can not boil fish in water: after the pot into the water, you have to put onion and ginger slices; cooking wine, in order to remove the fishy.

4, fish into the pot when the water should be open: to wait until the pot of water is wide open, and then into the fish fillets, can not be warm water under the fish.

5, the male piece of water first: a piece of bone called male piece, not bone called female piece. When the water in the pot is wide open, the male piece first, and then the female piece.

6, fish into the pot to be immersed: boiling water in the pot, never again let the water boil, to pour into the cool water a few times, the fish should be immersed, not cooked.

7, dip hot time is not short: fish in the pot to dip hot ten minutes, don't think hot for a while is cooked.

8, boiled fish broth do not throw: boiled fish broth 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, soy sauce 70 grams.

10, the last put ginger: fish out of the thickening pouring juice, and then sprinkle ginger. Not first sprinkle ginger.