West Lake Vinegar Fish
Overview
West Lake Vinegar Fish is almost the most famous dish in Hangzhou, and the cooking method is actually quite simple. Of course, in terms of taste, the most outstanding thing is the word "fresh", and it combines sugar and vinegar to create three flavors of fresh, sweet and sour. The fish is neither raw nor old, and can taste like crab. In southern cuisine, the taste of crab is the delicious taste of aquatic products.
Tags
Ingredients
Steps
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Prepare fish and seasonings.
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Wash the grass carp and place it on the cutting board. Press the fish with a towel (otherwise it will slip), then use a sharp knife to cut the fish fillets into two large pieces. Try to cut them evenly. It doesn't matter if you go slow. It is safe to press it with a towel. Never cut off.
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Clean the internal organs of the fish, and if there is blood, just rinse it with water several times.
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Use a knife to make three diagonal cuts on the thick part of the fish's back and set aside.
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Put about 1000 ml of water in the pot and 2 grams of salt in the water. After the water boils, put the fish in and cook, with the fish skin facing up. Boil over high heat for 3 minutes, then turn off the heat and simmer for 3 minutes. There is a skill here. The chef will put down the thicker fish and cook it for 10-20 seconds, and then put the whole fish into the pot.
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After taking out the fish, leave about 150 ml of fish soup, add light soy sauce, rice wine, sugar and grated ginger.
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After boiling over high heat, add 1 gram of salt and balsamic vinegar in sequence.
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Add water starch, stir constantly, and wait until the sweet and sour sauce rolls into a bright red gravy (if you like onions, you can sprinkle some chopped green onions).
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Pour the sweet and sour sauce over the previously cooked fish.
