West Lake vinegar fish is the most prestigious dish in Hangzhou's West Lake, which was first made in the Southern Song Dynasty during the Reign of Emperor Gaozong, and legend has it that in ancient times, the sister-in-law cooked a bowl of fish with sugar and vinegar for the uncle. Later, this dish became a famous dish in various restaurants in Hangzhou, and on the wall of the "Louwailou" in Gushan Mountain, there was a poem that read, "The Emperor has this harmony, and he knows that Song Concubine did not have it", and there was an endless stream of admirers who went to taste it. This dish uses West Lake grass carp as raw materials, and is generally kept hungry in the fish cage for a day or two before cooking, so that it can drain the intestinal debris and remove the earthy smell. The heat requirements are very strict when cooking, and the time should be just right. Once cooked, pour a smooth and shiny sweet and sour layer. The finished dish is bright red in color, the meat is tender, sweet and sour, and slightly crab flavored.
Step 1: Raw materials
1 grass carp, 10 grams of minced green and red pepper, a little garlic, ginger and green onion.
Step 2: Seasoning
Salt, aged vinegar, sugar, water starch, corn starch each appropriate amount.
Step 3: Production
1: Cut off the head of the fish and cut a knife on the body of the fish. Mix well with salt to the head and body of the fish, sprinkle with corn starch and wrap well.
2) Pour half a pot of oil, cook until six ripe, add the fish head, use the spoon to pour the oil continuously, fry for two minutes until cooked and fished out; add the fish and fry for 4 minutes until cooked, fish out and plate with the fish head.
3) Leave oil at the bottom of the pot, pour water, aged vinegar and sugar to boil, add green and red pepper and minced garlic, minced ginger, add salt and water starch, mix well into the sauce, pour on the fish, sprinkle with green onion.
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