Main ingredients: 1 grass carp, water, 5 grams of shredded ginger 5 grams of shredded scallions 5 grams of rice vinegar 5 grams of old soy sauce 5 grams of salt 2 grams of sugar 8 grams of sugar, 8 grams of yellow wine, 5 milliliters of cooking oil.

Reference practice:

1. Prepare 5 grams of shredded ginger and 5 grams of shredded scallions, remove the scales and head of the grass carp, cut the fish longitudinally along the abdomen and make a diagonal cut in the fish body.

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

3. Start a pot to boil water. Pour in 500 ml of water and bring it to a boil over high heat. After that, pour in shredded ginger, green onion, grass carp, then add 8 grams of yellow wine and blanch to remove the earthy flavor.

4. Start a pot of oil. Pour in 5 ml of cooking oil, 5 grams of shredded ginger, high heat, then pour in the sauce and 150 ml of water, then put in the grass carp.

5. Stew over medium heat until the juice is reduced, after which remove from the pan and serve.

Information expansion:

Chinese cuisine is rich in variety and too many delicious to count, and today we will talk about West Lake Vinegar Fish." West Lake Vinegar Fish is a famous dish in Hangzhou, also known as "Uncle and Sister-in-law Chuanzhen"", which dates back to the Song Dynasty. West Lake Vinegar Fish has many connections with Su Dongpo, a great poet of the Song Dynasty. The story about West Lake Vinegar Fish between him and his friend Fo Yin has been passed down as a good story, which makes people praise the humor of the literati. Today, we will introduce you to the practice of West Lake vinegar fish, which there is a step is the key, most people but often ignore this detail, go together to understand it.

Production method:

1, the grass carp will be starved for two days, the purpose is to promote its exhaustion of grass and earthy flavor, so that the fish meat firm. Then the fish will be slaughtered to remove scales, gills, internal organs, wash.

2, the fish body split into male and female pieces and chopped off the teeth, in the male piece, from the jaw 4.5 centimeters below the beginning of every 4.5 centimeters oblique piece of a knife knife slanting to the head, the piece of the third knife, in the lumbar fins cut off at the back of the fish is divided into two sections. And then in the female piece of thick meat at the spine to the abdomen oblique curved a long knife do not damage the skin of the fish.

3, the frying pan on a high flame, scooped into the water 1000 grams, after boiling the male piece of the front and back of the two sections successively into the pot. Then, put the female pieces side by side, fish head alignment, skin up to cover the pot. When the pot of water boils again, uncover, skim off the foam, turn the frying pan, continue to cook with high heat, before and after **** burn about 3 minutes. Use chopsticks to gently tie the fish's male piece of jaw lower part, such as can be tied into, is cooked. The frying pan left 250 grams of water, put soy sauce, shaoxing wine and ginger seasoning, then the fish out, in the dish.

4, the soup in the frying pan, add sugar, wet starch and vinegar, push and stir with a handful of spoons into a thick sauce, see the boiling bubbles, immediately start the pan, Xu Xu poured on the fish, it can be.

West Lake vinegar fish in the process of cooking there is a need to pay attention to the point that must be cooked with live grass carp, into the pot of boiling water blanch to the raw fish out, to keep the whole is not broken, the meat is not paste rotten. Water fish marinade should be thin and thick, its flavor is beautiful. And the most critical step is that the grass carp must be starved for two days before slaughter, this is in order to remove the grass in the body of the grass and earthy flavor.

This step seems simple, but in fact it is the most critical, only this way to do out of the West Lake vinegar fish is the most authentic. If you miss to do this step, directly slaughter the usual fish, then do out of the grass carp is not so delicious, in which the earthy flavor can not be removed, eat up the taste is not good.