Zhejiang traditional famous dish West Lake vinegar fish West Lake vinegar fish food culture and characteristics of West Lake vinegar fish production essentials:

<h1>The food culture and characteristics of West Lake vinegar fish</h1>

Features: West Lake vinegar fish is a traditional famous dish in Zhejiang. Using the Jiangnan water town folk fish dish cooking techniques, no oil, pure knife work, heat, you can in 3 to 4 minutes, a live fish roasted meat tender, sweet and sour, the entrance has the taste of crab meat.

Food culture: This dish has a long history. Qing Yuan's "Suiyuan Food List" is called vinegar lou fish. By the 1920s, this dish was named after the vinegar slip fish nuggets, and it was popular with the Five Willow Whole Fish with the Hangzhou Food Market. Later, through the continuous improvement of the famous chef, using the knife treatment method of wuliu whole fish, the tile fish was changed to whole fish, and the sweet and sour were further highlighted in the selection of ingredients and cooking techniques, so that this dish replaced the five willow whole fish as the first fish dish in Hangzhou.

<h1>West Lake vinegar fish making essentials:</h1>

Raising live grass carp weighing about 1 kg for 1 to 2 days is to excrete all hay and earthy smell. By the fish chamber dissection, to the lin, gills, internal organs washed, from the tail into the knife, split into a male slice of the spine and another piece of female, cut off the fish teeth, the male slice from the gill cover 4.5 cm, according to the knife spacing evenly oblique batch 5 knives The 3rd knife should be cut obliquely to 0.5 cm after the waist fin, easy to cook: the female slice is obliquely sliced to the abdomen at the thick flesh of the face ridge, do not hurt the fish skin. When the fish skin is placed in boiling water (the water surface cannot drown the fish head) and cook for about 3 minutes on high heat, skim off the remaining soup, leave 250 grams of soup, add soy sauce, cooking wine, ginger minced, season, and then fish the fish out of the plate (fish skin facing upwards, two pieces of fish ridge back together, fish tail section connected to the original cut place) Add sugar and vinegar to the pot. Wet starch mix well hook sauce, use a hand spoon to stir, to boil and foam, that is, the thick juice poured all over the fish body, this dish should remember to add oil, hook should be away from the fire to stir, can not be rolled for a long time, bring pepper to the table.