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Authentic West Lake Vinegar Fish

The authentic way to make West Lake Vinegar Fish is as follows:

Main Ingredients: perch, green onion, ginger.

Accessories: salt, sugar, cooking wine, soy sauce, starch, sesame oil.

1, in advance of the fish to deal with clean, and then with a knife from the tail of the fish close to the spine sliced to the head of the fish position, the whole fish into two halves with bone and without bone.

2. Cut the bony half of the fish in half, then split the fish in half at the third cut. Cut the boneless half of the fish with a knife on the inside where the flesh is thicker, remembering not to cut through.

3. Put the processed fish into a plate, add salt and cooking wine, cover with plastic wrap and marinate for 20 minutes.

4: Start a pot of boiling water, when the water boils, add cooking wine, green onion, ginger and salt, then add the half scalloped fish with bones and cook for about 1 minute, then add the half scalloped fish without bones. Cover the pot with a lid, turn down the heat and cook until the fish breaks, which will take about 6 to 8 minutes.

5. When the fish is cooked, fish out the cooked sea bass and put it on a plate.

6, pour out the excess fish soup, leave a moderate amount of fish soup in the pot, add 2 spoons of sugar, 2 spoons of soy sauce, 3 spoons of balsamic vinegar and stir well, thicken the sauce with water starch, and then drizzle a little sesame oil to make a pouring sauce.

7, the cooked soup poured on the cooked fish, West Lake vinegar fish is complete, enjoy it while it is hot.