Often encounter many friends who buy fish and clean up but do not know how to do it, and the ordinary practice is not new and does not use much change. Traditional practices often fail to guarantee the tenderness of the fish and the deliciousness of the fish. Today we will share this West Lake vinegar fish, the taste is really very good.
Speaking of the West Lake vinegar fish, it is also called "Song Sister-in-law Fish" in some places, which is a famous dish in Suzhou and Hangzhou. Why is it called West Lake vinegar fish? As the name suggests, the Song family brothers made a living from fishing, and the brother was killed by the bully, and the bully took a fancy to the Sister-in-law of the Song family. Song Jia's sister-in-law was loyal and unyielding, in order to avoid the revenge of the bullies, the younger brother went out to avoid trouble, and before leaving, the Sister-in-law of the Song family made a fish for the little uncle, and the taste was sweet and sour. It means that life is not easy to be sour, sweet and bitter. After the little uncle returned to his hometown, he found Song Jia's sister-in-law and lived a reclusive life. Hence the name "Song Concubine Fish".
The provenance of the story cannot be studied, but the moral of this delicacy can be understood from the taste. Life is sour, sweet and bitter, and full of feelings. This dish is also a household name in the Suzhou and Hangzhou regions. Almost all friends who have eaten this fish believe that they have more or less left a little unique taste. Let's make this West Lake vinegar fish.
First of all, the material selection is prepared, and a fresh grass carp is prepared, including onion, ginger, garlic, sugar, cooking wine, starch and other accessories. After the ingredients are prepared, the cooking begins to make this dish.
First of all, the fish is washed, the visceral scales are removed and cleaned
Cut the fish in half, cut the ginger into small pieces on both sides, and cut the ginger into slices and set aside.
Heat a pot in 1 kg of water, add slices of green onion and ginger and cooking wine. Bring the fish to a boil and cook for about two to three minutes. Fish the fish out and put it on a plate, drizzling it with a little soy sauce and minced ginger.
Finally, heat the pot and add sugar and vinegar to the broth. Bring the broth to a boil and add wet starch. After bubbling, pour the juice evenly over the fish. Finally sprinkle a little ginger garnish.
The famous dish of the West Lake vinegar fish is very delicious, and to be honest, the taste is really very delicious. The meat quality of the fish is also very tender and the taste is very good. With a slight river fresh taste, sour and spicy and delicious.