Chinese Food
West Lake fish with vinegar
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Born in the province of thousand lakes. I love to be a fish. I know how to be a fish. But the famous west lake vinegar fish hasn't been made. I want to try it today. First choice. The material is a big problem. I ran two big vegetable farms. There are more than 1.5 Jin grass carp in a big one, but not in a big one. It's easy to see a small one. One weighs 2 jin. The boss also said that it's a fish out of the net. Yes. Now it's all artificial breeding. People pick the big one to sell. Just use it to make it. It's not perfect, but it tastes good. The child gives face very much and eats most of it. -
Cooking ingredients
Cooking Steps
Step1:It's very delicious to prepare sugar and vinegar.
Step2:Peel the ginger, slice it and cut it into half pieces. Knot the chives. Prepare the water starch.
Step3:Clean up the fresh grass carp and cut it in half. The one with the tail should be cut in the middle.
Step4:Boil a large pot of water (as much as possible) and pour it into cooking wine and ginger slices and scallion to boil for 2 minutes. Turn down the heat. First put the fish tail into the pot carefully. Then put the fish meat into the pot. Slowly raise the fish on a small fire (you can put chopsticks under the fish. Take them out after forming. Prevent the fish from curling). Insert chopsticks into the thickest part of the fish. If you can easily poke them out and dry, they will be cooked. This fish is relatively large It took about 10 minutes.
Step5:Use a leaky spoon to carefully remove the fish from the water control plate.
Step6:Pour out the water for blanching the fish in the pot, and then pour it into half the bowl of water to boil. Pour in a spoonful of cooking wine and the prepared white granulated sugar and vinegar. Stir well. Turn the medium heat to pour in the water starch powder. Use the spatula to circle clockwise and stir into the thick sauce. Add half the ginger powder and stir well. Pour it on the fish while it is hot. Sprinkle the remaining ginger powder.
Step7:There is no fishy smell. The fish is soft, tender, sweet and sour.
Cooking tips:It's the first time to make west lake vinegar fish. There are many experiences to sum up after finishing - the best fish is 1.5 Jin. No grass carp can be replaced by perch and mandarin fish; the freshest fish must be delicious and fishless; when the fish is cooked, be patient and use a small fire. The fish skin will be cooked in a big fire; the sauce should be thick and suitable. The sauce I poured this time is a little thick, and it looks very deep. There are skills in making delicious dishes.
