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"West Lake vinegar fish" is also known as uncle sister-in-law Chuanzhen, is a traditional classic dish in Zhejiang cuisine, it is said that during the Song Dynasty, uncles and sisters-in-law, for brothers, husbands and wives to avenge repeatedly blocked, and experience the sweet and sour taste of life, created this dish, the specific origin can not be examined, but this to the West Lake vinegar fish is indeed delicious.
Since there is a saying that the uncle and sister-in-law pass on the treasure, then the practice must also be exquisite, first of all, the fish with the back of the spine slice open, one side is called the male piece, the other side is the female piece, but also really in response to the uncle chuan zhen this name. The key is to cook the delicious fish you want, including boiling water in a pot of boiling water, which can be fished out until it is broken, keeping the whole strip unbroken and the meat not mushy. The following will share the method in detail for everyone, like friends come to learn about it.
【West Lake vinegar fish】
1. First of all, we prepare a carp, knock the fish out with a hard object, take another sharp knife into the bottom of the fish head to release the fish blood, and then scrape off the scales, remove the internal organs and gills, wash the blood on the fish, and cut off the fins.
2. From the tail of the knife, the carp from the middle slice, and then cut into two halves to remove the teeth, in the spine of the fish meat on the word flower knife, cut to the third knife, the rest of the fish tail is also marked with a flower knife, in the other half of the fish meat cut a long slit, do West Lake vinegar fish has a traditional seven knives and a half change knife method, the family can do it can not be so exquisite.
3. Let's wash the carp, sprinkle salt on the fish, pour in the right amount of beer, continue to rub out the blood in the fish, and then wash it with water and set aside.
4. Prepare the appropriate amount of ginger chopped into small pieces and put it in a bowl, add 2 grams of salt, 20 grams of sugar, 20 grams of soy sauce, 15 grams of balsamic vinegar, 15 grams of cooking wine, and then pour the appropriate amount of water to dilute it, add a spoonful of dry starch and stir well.
5. After all the ingredients are processed, we start cooking, boil water in the pot, after the water boils, put the processed carp into the pot, add a few shallots, a few slices of ginger, then pour in a little cooking wine, cover the pot and simmer for 2 minutes.
After 2 minutes, pick out the onion and ginger in the pot, gently fish out the cooked fish, control the moisture and place on the plate.
6. Heat the pot into the sauce just prepared, turn on a low heat and stir continuously, so as not to starch paste bottom, the juice can be boiled viscous and foamy when the pot can be started, the red and bright vinegar juice is evenly poured on the fish to taste delicious.
Technical highlights:
1. The most commonly used to do West Lake vinegar fish is grass carp, and the knife is changed to the standard seven-and-a-half method of the old Hangzhou gang dish, and if the family does it, it can not be so exquisite.
2. The fish must be boiled underwater, and simmered with a low heat, so that the fish is more tender and not fragile.
3. The juice must be boiled to be rich and viscous, otherwise the color is not red and bright enough.
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