West Lake vinegared fish, also known as Shusao Chuanzhen and Songsao fish, is a traditional local flavor dish in restaurants in Hangzhou, Zhejiang. Because the ingredients are not used, the preparation of West Lake vinegared fish is also different. Below is my recipe I have carefully compiled the ingredients for making West Lake Vinegar Fish, I hope it will be helpful to you!

Ingredients for making West Lake Vinegar Fish

900 grams of grass carp, 50 grams of vinegar, 25 grams of rice wine, 75 grams of soy sauce, 60 grams of sugar, 1 piece of ginger, appropriate amount of green onion, 50 grams of water starch.

How to make West Lake Vinegar Fish

1. Peel the ginger and cut it into fine pieces. Do not throw away the removed ginger slices. Prepare vinegar, soy sauce, rice wine, water starch and sugar.

2. Remove the scales, remove the body and wash the grass carp. Make 5 cuts on one side of the fish, turn it over and enter from the tail, chop along the spine towards the head, cut into two halves, and chop It’s not necessary to remove the fish’s teeth, but to remove the congestion on the fish’s head, and make a long slash on the backless body.

3. Put green onion and ginger slices and water into the pot. After boiling, take out the green onion and ginger, add the fish, hold up the fins with chopsticks, let the fish take shape, cook for 3 minutes, and skim. At the end of the blood, add cold water 2 times.

4. Pour out the soup, add a little original soup and an appropriate amount of soy sauce, Shaoxing wine and minced ginger into the pot. Remove the fish and place on a plate.

5. Add sugar, rice vinegar and remaining soy sauce to the original juice in the pot. After boiling, add wet starch and cook until the soup is concentrated.

6. Sprinkle the prepared soup evenly on the fish, and then sprinkle with the remaining minced ginger[5].

Ingredients for the West Lake Vinegar Fish Recipe

600g grass carp, 10g light soy sauce, 60g stock, 30g cooking wine, 3g pepper, 30g balsamic vinegar, 12g sugar , 1 small piece of ginger, appropriate amount of starch.

How to make West Lake Vinegar Fish

1. Clean the grass carp and place it flat on the chopping board. Use a sharp knife to cut the fish head into two large pieces, and then clean the fish internal organs. Do not cut off the back of the fish, but make 3 diagonal cuts on the thick meat on the back of the fish.

2. Bring half a pot of water to a boil and put two large pieces of fish into the water with the skin facing up. After cooking for 3 minutes on high heat, use a slotted spoon to carefully remove the fish and put it on a plate for later use.

3. Reserve an appropriate amount of fish soup water, add light soy sauce, Shaoxing rice wine, sugar, and minced ginger.

4. Bring the soup to a boil over high heat, add chicken essence, salt and red Zhejiang vinegar in turn.

5. Finally add the water starch, stir with a large spoon, and bring to a boil when it boils into a bright red gravy.

6. Pour the soup evenly over the two pieces of cooked fish.

Three ingredients for making West Lake Vinegar Fish

250g sea bass, 100g cornstarch, 10g green onion, 200g sweet and sour seasoning package, 30g rice wine, 5g minced ginger, 10g pepper gram.

How to make West Lake Vinegar Fish

1. Add appropriate amount of water, onion, ginger, rice wine and pepper to the pot and bring to a boil. Add the seabass and cook for 10 minutes, remove from the pot and plate.

2. Leave a little fish stock in the pot, add the sweet and sour sauce package and bring to a boil, add water and cornstarch to thicken, pour it on the fish, and sprinkle with minced ginger.

Four ingredients for making West Lake Vinegar Fish

Mandarin fish, ginger, shallots, lemon, sesame oil, olive oil, vinegar, dark soy sauce, milk, cooking wine, Sichuan peppercorns, peppercorns, dried chili peppers , bay leaves, salt, pepper, sugar.

How to make West Lake Vinegar Fish

1. Cut the mandarin fish diagonally several times;

2. Add salt, pepper, and sugar to the cooking wine, stir well, and spread On the fish;

3. Slice the ginger and insert it into the cut place together with the green onions, then put some green onions into the fish belly;

4. Put it in a pot and steam;

5. Pour cooking oil, sesame oil, and olive oil into the pot, take a small bowl and add Sichuan peppercorns, peppercorns, dried chili peppers, ginger slices, bay leaves, and green onion segments, pour in hot water and soak for a while ;

6. Decant the water and pour it into the oil pan;

7. Then add vinegar, dark soy sauce, sugar, milk, add lemon and cook for a while, take it out and remove from the pot Add oil and lemon juice beforehand;

8. Remove the ginger and green onion from the fish, and pour the freshly cooked juice on it.

Five ingredients for making West Lake Vinegar Fish

800g grass carp, 10g minced ginger, 50g green onions, 20g ginger slices, 50g balsamic vinegar, 40g sugar, 8g salt , 150 ml of fish soup, 15 grams of cooking oil, 15 grams of rice wine, 1 gram of white pepper, and 3 grams of MSG.

How to make West Lake Vinegar Fish

1. Prepare grass carp, Zhenjiang vinegar, sugar, salt, minced ginger, fish soup, cooking oil, water starch, salt, Shaoxing rice wine, and white pepper Powder, monosodium glutamate, green onions, ginger slices, water.

2. Cut the onions into sections and slice the ginger for later use; cut an appropriate amount of minced ginger for later use.

3. Wash the fish and blanch it in boiling water. Use a knife to scrape off the mucus on the fish body. Then break the fish open with a knife and cut the fish body with a knife.

4. Pour water into the pot, add scallions and ginger slices, and season with rice wine, salt, pepper, and MSG.

5. Put the fish in the water and wait until the water boils again and turn off the heat.

6. Turn off the heat, cover the pot and simmer for 5 minutes.

7. At this time, heat another pot, add a little oil and stir-fry the minced ginger until fragrant, then add rice wine and pour 150 ml of fish soup.

8. Add 50 grams of balsamic vinegar, two tablespoons of sugar, about 40 grams, and 2 grams of salt.

9. After the soup is boiled, thicken it with water starch.

10. Remove the fish from a plate and put it on the fish plate; pour the sweet and sour sauce on it and serve.