The origin of the West Lake vinegar fish:
The West Lake vinegar fish comes from the allusion of the uncle chuanzhen, the main content of the story is that in ancient times, there were two brothers surnamed Song, of which Brother Song had married a wife, and the local bully Zhao Guanguan saw a beautiful woman (the woman was the sister-in-law of the Song family) on the way to the West Lake, and wanted to take it for herself, so she used a treacherous plan to kill Brother Song.
The younger brother of the Song family and the wife of the Song family went around suing the officials in the abyss, but in the end there was no way to ask for help, but they were beaten with sticks and driven out of the palace. After returning home, Sister-in-law Song asked Brother Song to quickly pack up and flee, so as not to avoid the villains from following him and coming to take revenge. Before leaving, my sister-in-law cooked a bowl of fish, added sugar and vinegar, and cooked it in a strange way. Brother Song asked his sister-in-law: How did the fish burn like this today? The sister-in-law said:
Fish have sweet and sour, I want you to go out this time, don't forget how your brother died, if your life is sweet, don't forget the bitterness of the people being bullied, don't forget the bitterness of your sister-in-law's drinking and hate. The younger brother was very excited to hear this, ate the fish, and remembered his sister-in-law's intentions.
In the end, the little brother-in-law took the meritorious name, returned to his hometown and avenged the killing of his brother, but at this time, Sister-in-law Song had already escaped and could not be found. Once, When Brother Song went out to a banquet, he ate a dish during the banquet, and the taste was the same as that of his sister-in-law when he left home, and he asked who burned it, only to learn that it was his sister-in-law's masterpiece. It turned out that after he left, the sister-in-law avoided the villains to pester, hid her name, and hid in the official's house to work as a cook. Song Di was very happy to find his sister-in-law, so he resigned his official position, took his sister-in-law back home, and resumed the life of a fisherman who made a living by fishing.
Precautions for grilling vinegared fish:
1. The fish should not be too big, otherwise the taste is not tender enough. Watch the heat at any time when cooking fish, and if you can easily insert chopsticks, you can do it.
2. The sauce should not be too viscous, and then drizzled on the fish, the thickness of the sauce should be mastered properly, too thin and too thick is not good.
3. When boiling fish, boil the underwater pot.
【Main ingredients】: a grass carp, minced ginger
【Seasoning Ingredients】: soy sauce, cooking wine, sugar, rice vinegar, wet starch
【Preparation Method】:
1, slaughter the grass carp, remove the scales, remove the gills, remove the internal organs, rinse well, drain the water (if you rush to the pot to collect the water with a paper towel). Insert the knife from the tail and split the fish body into two pieces. One of the spines is called a male slice, the other is a female slice, and then the heel of a kitchen knife is used to break the gums on the male and female pieces and cut off the teeth.
2. On the male slice, starting from 45 cm after the gills of the fish, cut a knife every 4.5 cm obliquely (when transporting the knife, the knife face first cuts a small opening vertically with the fish body, and then cuts the blade and the spine obliquely to the head at a 45 ° angle), and divides the fish body into two sections. But you can't cut off the fish.
3, the female slices on the board, the fish meat up, the fish skin down, pick the edge of the fish fillet where the meat is thicker, draw a crescent-shaped arc from the tail to the head, pay attention not to cut, do not damage the fish skin below.
4, the pot into the water boiling, first into the first half of the male slices, and then the tail section of the fish spelled, and finally the female slice into the male slice, requiring the fish head alignment, fish skin facing upwards, note that the water can not flood the fish fins below the fish head, so as not to collapse the fins downwards, losing the effect of "live fish" when cooking. Cover the pot, bring the lid to a boil again over low heat, remove the foam, turn the wok and continue to cook on low heat until chopsticks can easily penetrate the gills of the male slices and turn off the heat.
5: Leave the original juice in the pot to be appropriate (the excess juice is decanted out and set aside), add soy sauce and cooking wine to the background color, and then fish out and put it on the plate to pose.
6, another pot under the boiling fish juice, then add water to boil, add soy sauce 1, sugar, rice vinegar stir well, change the heat, drizzle into the wet starch to outline, pour on the fish, sprinkle ginger on the surface.