Simple and quick "west lake vinegar fish"

Simple and quick "west lake vinegar fish"

Introduction:

"Today, make a fast and delicious family dinner dish" west lake vinegar fish ". This fish is simple, delicious and most suitable for family banquet. The origin of "west lake vinegar fish" is said to come from the story of "uncle and sister-in-law pass on treasure". It is said that in ancient times, there lived the song brothers by the West Lake, who made a living by fishing. Local villains wanted to occupy their sister-in-law, kill their brother, and harm their uncle. Song's sister-in-law advised him to flee. Before leaving, she cooked a grass carp with sugar and vinegar to bid farewell to him, encouraging him to "never forget the bitterness of the common people". Later, my uncle got a reputation and returned to his hometown to be an honest and upright official. He loved the people like a son and was deeply loved by the people. In response to the local people's report, he killed the bully of that year to get rid of the harm of the people, and avenged his brother. He ate sweet and sour special fish dishes at a casual banquet. Finally, he found his sister-in-law who had been hiding for many years. He resigned from his official post and resumed his fishing business. Later generations imitated the cooking of "west lake vinegar fish". This dish has been passed down for a long time with the good name of "uncle and sister-in-law pass on treasure"

Production steps:

Step 1: grass carp, Zhenjiang vinegar, sugar, salt, minced ginger, fish soup, cooking oil, starch, salt, Shaoxing yellow rice wine, white pepper, monosodium glutamate, scallion, ginger slices, water.

Step 2: first cut the scallion into ginger slices and set aside.

Step 3: cut some ginger powder and set aside.

Step 4: wash the fish, scald it with boiling water, scrape the slime off the fish with a knife, then break the fish with a knife, and apply a knife on the oblique knife.

Step 5: pour water into the pot, add scallion and ginger slices, and season with rice wine, salt, pepper and monosodium glutamate.

Step 6: bring the water down to the fish, wait for the water to boil and turn on the fire again.

Step 7: turn off the heat, cover the pot and simmer for 5 minutes.

Step 8: heat up another pot at this time, add a little oil to stir fry the minced ginger, then cook in yellow rice wine, and pour in 150ml of fish soup.

Step 9: add 50g vinegar, 40g sugar and 2G salt.

Step 10: after boiling, thicken with starch.

Step 11: take the fish out of a plate and load it into the plate.

Step 12: drizzle with sweet and sour juice and serve.

Materials required:

Grass carp: 800g

Ginger powder: 10g

Scallion: 50g

Ginger slices: 20g

Zhenjiang vinegar: 50g

Sugar: 40g

Salt: 8g

Fish soup: 150ml

Cooking oil: 15g

Shaoxing yellow rice wine: 15g

White pepper: 1g

MSG: 3 G

Note: this dish features: golden red color, rich vinegar flavor, tender fish, sweet and sour taste. Warm tips: 1, fish should not be too large, a catty and a half weight of grass carp is the most suitable. Don't cook the fish too long. Turn off the heat immediately after the soup boils. Cover the pot and simmer for 5 minutes with the waste heat of the soup. The fish will be very tender at this time. 2. Stir fry the sauce quickly. The sauce should not be too thick. After the sauce is gelatinized, heat it for a few seconds. When the sauce is bubbling, turn off the fire immediately, and then pour it on the fish. The consistency of the sauce should be controlled properly, just a little thicker than the rice soup. 3. Zhenjiang vinegar is the best choice. If it doesn't, it can be replaced by Shanxi vinegar, but it doesn't taste like Zhenjiang vinegar.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: sweet and sour