Yellow River vinegar fish

Overview

Yellow River vinegar fish is a famous traditional dish in Kaifeng, Henan Province. It is said to have originated in the Song Dynasty. It uses Yellow River carp as the main ingredient and adopts the cooking method of boiling. The fish meat is fresh and tender, sour and sweet, and the color is bright red. It is highly sought after. Later generations of chefs continued to improve it and changed it to whole fish cooking, which has been popular for a long time.

Tags

• hot dishes
• home cooking
• balsamic vinegar
• carp
• onions
• special grade soy sauce
• starch
• sugar
• ginger
• pepper
• salt

Ingredients

Steps

1. 1 Two carp. The wild carp I use are not too big, each weighing 500-600 grams. Kill and wash

   

2. 2 Surface tile cutting knife

   

3. 3 Add onions, ginger, pepper, salt, and rice wine

   

4. 4 Mix well and marinate for 10 minutes

   

5. 5 Add water to the pot, add salt, pepper, rice wine, and shredded onion and ginger to remove the fishy smell

   

6. 6 When the water is about to boil, add the fish and skim off any foam

   

7. 7 Cook over medium heat for 5 minutes

   

8. 8 Put a small amount of oil in the pot and sauté the shallots and ginger

   

9. 9 Add sugar and salt

   

10. 10 Add an appropriate amount of premium light soy sauce

    

11. 11 Add appropriate amount of starch to balsamic vinegar to make vinegar paste

    

12. 12 Add an appropriate amount of fish stock and bring to a boil, then add the vinegar-based starch paste

    

13. 13 Cook into sauce

    

14. 14 Take the fish out and put it on a plate, pour the sauce over it while it's still hot, and sprinkle with a little bell pepper and chives to garnish