[West Lake Vinegar Fish Main Ingredients and Auxiliary Ingredients]
Live grass carp 1 700 grams of ginger 1 5 grams of sugar 60 grams of vinegar 50 grams of vinegar
Shaosu 25 grams of wet starch 50 grams of soy sauce 75 grams of soy sauce
[West Lake Vinegar Fish Preparation]
West Lake Vinegar Fish Practice 1 will be starved of grass carp for two days to promote the exhaustion of grasses and earthy flavor, so that the fish meat firm. Slaughtered to remove scales, gills, internal organs, wash.
West Lake Vinegar Fish Practice 2 split the fish body into male and female valves (even the dorsal spine on one side called male valves, the other side of the female valves), chopped off the fish teeth, in the male valves, from the jaw at 4.5 centimeters to start every 4.5 centimeters diagonal slice (knife depth of about 5 cm), the knife slanting to the head (*** slice of the knife), slice of the third knife, the cut off in the lumbar fins at the back of the fish is divided into two segments, and then the female valves in the ridge of the thick meat to the abdominal diagonal graver A long knife (about 4 to 5 centimeters deep), do not damage the skin.
West Lake Vinegar Fish Practice 3 will be a frying pan on high heat, scooping people 1000 grams of water, boil the male valves before and after the two segments successively into the pot, and then, will be the female valves side by side into the fish head alignment, skin facing up, cover the pot. When the pot of water to boil again, uncovered skimmed off the foam, turn the frying pan, continue to cook with high heat, before and after *** burned about 3 minutes, with chopsticks gently fish male valves awarded the lower part, such as the ability to zap, that is, cooked. The frying pan left 250 grams of soup (the remaining soup skimmed), put soy sauce, shaoxing wine and ginger not seasoned, that is, the fish fish out, installed in the basin.
West Lake Vinegar Fish Practice 4 in the frying pan soup, add sugar, wet starch and vinegar, push and stir with a hand spoon into a thick juice, see the boiling bubbling, immediately start the pot, Xu pouring on the fish, that is, into.
[West Lake Vinegar Fish Craft Key]
1Slice the fish when the knife distance and depth should be even.
2When you put the filleted fish into the pot to cook, the water should not submerge the fish head and the pectoral fins and wings up. 3 the last process, with a hand spoon to push and stir into a thick sauce, should be away from the fire to push and stir can not be a long time to roll, do not add oil; boiling bubbling, immediately rise from the pot, poured all over the fish that is completed.
[West Lake Vinegar Fish flavor characteristics]
1 "West Lake Vinegar Fish" origin, according to legend, from the "uncle and sister-in-law Chuanzhen" story, said that the ancient West Lake side of the Sung brothers to fish for a living, the local villains want to take possession of his sister-in-law, killing his brother, and want to harm the little one, and the local villains want to take possession of his sister-in-law, killing his brother, and want to harm the little one, and want to kill his brother. The local villains wanted to take possession of their sister-in-law, kill their brother, and harm their brother-in-law. Sister-in-law advised Uncle Song to run away, and before he left, she made a farewell dinner for him with a piece of grass carp cooked in sugar and vinegar, encouraging him "not to forget the bitterness and sweetness of the people's sorrows". Later on, when he was successful, he ate the sweet and sour fish dish at a chance banquet, and finally found his sister-in-law, who had fled in hiding. He resigned from his official position to return to his old fishing business, and later imitated the cooking, "West Lake Vinegar Fish" with "uncle and sister-in-law Chuanzhen" reputation, and the origin of the West Lake Vinegar Fish has also been passed down through the ages.
2 "West Lake Vinegar Fish" using live killing now cooking, not greasy cooking means, the dish color red, sweet and sour suitable, fish meat firm, fresh and tender, crab taste, is one of the 36 kinds of Hangzhou famous dishes recognized by Zhejiang Province in 1956.
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