How to cook vinegar fish in West Lake?

Raw materials:

A grass carp (about 700g)

Jiu Shao 25ml.

Soy sauce 75 ml

2.5g ginger

60 grams of sugar

50 grams of wet starch

50 ml rice vinegar

Appropriate amount of pepper

"West Lake Vinegar Fish" is a famous traditional dish in Hangzhou. This dish is made of fresh grass carp. Before cooking, it usually goes hungry in a fish cage for a day or two to make it go.

Discharge intestinal impurities and remove earthy smell. The cooking temperature is very strict, and it takes three or four minutes to cook just right. The pectoral fin is upright, and the fish is tender and delicious, with crab flavor.

Meat is unique. In 1950s, this dish was the best cooked by Master Jiang Shuigen upstairs and outside Bai Causeway, and it was made for Chinese and foreign distinguished guests such as Premier Zhou Enlai.

Method:

1. Let grass carp starve for a day or two to promote the excretion of forage and earthy smell, make the fish firm, slaughter and wash before cooking.

2. Put the fish body into the knife from the tail, divide it into two parts, female and male, and cut off the fish teeth. On the male piece of fish, from 4.5 cm away from the gill flap, one knife is obliquely approved every 4.5 cm, and five knives are approved. When the third knife is approved, it should be cut off 0.5 cm behind the waist fin, so that the fish can be cooked in two sections. Tilt the long knife to the abdomen at the thick ridge of the male section to avoid damaging the fish skin.

3. Put 1000 ml of water into the wok and bring it to a boil with high fire. First put the first half of the male slice, then connect the fish tail, then put the male slice and the female slice side by side, align the fish head, put the fish skin up, and cover it. When the water in the pot boils again, open the lid, skim off the floating foam, turn to the wok, continue to cook for about three minutes with strong fire, and gently prick the lower part of the fish's chin with chopsticks until it is cooked. Leave 250 ml of soup in the pot, add soy sauce, Shaoxing wine and ginger, that is, take out the fish and put it on a plate. When putting the plate, put the skin of the fish up, connect the two ridges of the fish into the tail section and splice it with the public piece, and drain the soup.

4. Add sugar, rice vinegar and wet starch to the original soup in the pot, stir it with a spoon and pour it over the fish. Bring pepper when serving.