Chinese Food
West lake vinegar fish
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West lake vinegar fish is a famous traditional dish in Hangzhou, Zhejiang Province. This dish is made of West Lake Kun fish. Before cooking, it usually needs one or two days of starving in a fish cage to make it excreted in the intestines. The cooking temperature is very strict. It only takes three or four minutes to cook properly. After cooking, pour a layer of smooth and bright sweet and sour. The pectoral fins are upright. The fish is tender and delicious. It tastes like crab. It's tender, sour and sweet. The meat is special.
Cooking ingredients
Cooking Steps
Step1:Wash and cut the onion into 2 parts. Half of ginger is cracked. Half is sliced.
Step2:Split the fish body into two male and female pieces (one side of the back spine is called male piece, the other side is female piece). Cut off the teeth of the west lake vinegar fish (8 pieces). On the male piece, from 4.5cm under the chin, every 4.5cm oblique piece (about 5cm deep). The blade is inclined to the head (five pieces in total). When the third piece is cut, cut at the back of the waist fin, so that the fish can be divided into two sections. Then make a long knife (about 4-5cm deep) oblique to the abdomen at the thick flesh part of the female valve ridge. Do not damage the skin.
Step3:Put the wok on a high fire. Ladle in 1000 grams of clear water. After boiling, put the male valves in the wok one after the other. Then put the female valves side by side. Align the fish heads. Cover the wok with the skin facing up (the water can't submerge the fish heads. The pectoral fins are cocked). When the water boils again, open the lid, skim off the froth, turn the wok, and continue to cook with a strong fire. The whole time is about 3 minutes. Use chopsticks to gently pierce the lower part of the male chin of the fish. If it can be pierced in, it will be cooked. Leave 250g clear water in the frying pan (skim the remaining soup). Add soy sauce, Shaoxing wine and ginger powder to taste. Remove the fish and put it on the plate (with the fish skin facing down. Match the back of the two fish. Splice the fish tail at the cut of the male valve).
Step4:Add sugar, wet starch and vinegar to the soup in the frying pan. Push it with a hand spoon and stir it into thick juice. When you see the boiling and foaming, immediately start the pan and slowly pour it on the fish.
Cooking tips:It must be cooked with live grass carp. Blanch it in a boiling water pot until it's broken and fished out. Keep the whole one unbroken. The meat is not burnt. Fish marinade should be thin and thick. Its taste is beautiful. You can also do this - boil the water first, turn off the fire, put the cleaned raw fish in the water, scald them and pour the sauce. The fish is also fresh and tender. There are skills in making delicious dishes.
