The most authentic practice of West Lake vinegar fish, the practice of West Lake vinegar fish?

West Lake vinegar fish practice tutorial.

1.1 grass carp (900g), 300g ginger, 2 shallots, 1 tsp rice wine, 3 tbsp condiments, 3 tbsp sugar, 2 tbsp Zhenjiang vinegar, 2 tbsp soy sauce, pepper, corn starch, sesame oil 1 Wash the green onion and cut into 2 parts. Half of the ginger is cracked, and half is shredded.

2.Cut the grass carp clean, cut it into 2 pieces from the fish maw, put it into the pot, fill it with water, add 1 part of green onion, cracked ginger and rice wine, boil, simmer for 10 minutes over low heat, pick it up and put it into the dish, and spread the ginger shreds on the fish body.

3.Heat the oil in a pan, add the remaining green onions to stir-fry until fragrant, then pinch out the green onions and pour the scallion oil into a bowl.

4.Put water into the pot, add sugar, salt, Zhenjiang vinegar, soy sauce, pepper and bring to a boil, thicken with cornstarch and water, then pour in scallion oil, pour it on the fish completed in step 2, and finally sprinkle with sesame oil.

How to make the vinegar fish in West Lake more delicious, generally you must choose about a pound of fish, then remove it, put it in the pot and fry it until golden on both sides, put rock sugar to adjust the color, boil and finally put in the tofu and put in the starch to thicken it, it is very simple.

1.First, put the live grass carp into a large pot of water and starve it for a day or two to make the fish firm and eliminate the smell of earth.

2.When slaughtering, the fish is turned back outward, the knife is entered from the tail, and the flat knife is used to batch the dorsal bone to the bottom of the fish's jaw, and at the same time, the head of the fish is split in half to make it into two horns connected by the bones, and the fish teeth are cut off.

3.When cooking, put 1000 grams of water in the pot, boil over a high fire, spread out the fish, put it back down, and then boil, that is, put the pot on low heat and cook for about 3 minutes, until the fish's paddling fins are erected and the eyeballs are prominent, that is, take it out with a colander, drain the soup, the fish skin is facing up, and spread it flat in the basin.

4.In addition, put 250 grams of the original soup of the boiled fish in the clean pot, add Shao wine, soy sauce, sugar, and minced ginger to boil, add vinegar, greasy with wet starch, stir into a thick juice, pour sesame oil, and pour it on the fish.

Cooking skills. It must be cooked with live grass carp, boiled in a pot of boiling water until it is broken and fished out, so as to keep the whole piece unbroken and the meat not mushy. The fish marinade should be thin and thick, and its taste is beautiful.

Dietary tips.

Legend has it that there is a young man of the Song Dynasty who makes a living by fishing near the West Lake in Hangzhou, because of the difficulty of his family, he does not see meat all the year round (that is, the malnutrition of modern people, he got sick, his sister-in-law caught a fish in the West Lake with her own hands, and used vinegar and sugar as the seasoning to make this dish, the color of this dish is red and bright, the meat is fresh and tender, the sour and sweet, after the young man eats, the disease is cured. Later, this dish became a famous dish in various restaurants in Hangzhou, and there was a poem on the wall of the "Louwailou" in the lonely mountain, "the loss of the gentleman has this harmonious atmosphere, and he knows that the Song sister-in-law did not have it", and there is an endless stream of people who go to taste it. When Emperor Kangxi visited the West Lake, he also tasted the "West Lake Vinegar Fish".

If mine is helpful to you, remember to light it up, thank you!

After the water in the pot is boiled, put the fish in it, bring it to a boil over high heat, and then simmer it over medium heat.

Scoop out a portion of the fish soup and put it in a wok, add soy sauce, sugar, rice vinegar and a little salt, boil and thicken with water starch, this step is very important to determine the taste of the dish, this is the sweet and sour marinade made.

1. Heat the pot, add oil, then put the green onions, ginger and garlic into it and stir-fry until fragrant, put rice wine, soy sauce, salt and water, and the amount of water is based on submerging the fish; 2. After the water in the pot is boiled, put the fish in, boil it over high heat, and then simmer it over medium heat. 3. Scoop out a part of the boiled fish soup and put it in a wok, add soy sauce, sugar, rice vinegar and a little salt, and thicken it with water starch after boiling. 4. Drizzle a little cooked oil over the marinade, then pour it out of the pot and pour it on the fish, and finally sprinkle with very fine minced ginger.

The method of West Lake vinegar fish should be to cut the crucian carp into flower knives, remove the face, and then put it in the oil pan to fry, fry yellow on both sides, add some soup and many seasonings to stew, and it can be out of the pot after 15 minutes.

1. Prepare 5g of shredded ginger and 5g of shredded green onion, remove the scales and head of the grass carp, cut the fish body longitudinally along the abdomen, hit the oblique knife, pour 5g of rice vinegar, 5g of dark soy sauce, 2g of salt and 8g of white sugar into a small bowl of preparation, and stir well;

2. Boil water, pour in 500ml of water, boil over high heat, pour in 8g of ginger shreds, green onions, grass carp and rice wine, blanch to remove the fishy smell;

3. Heat the oil, pour in 5ml of cooking oil, 5g of shredded ginger, high heat until fragrant, then pour in the sauce, 150ml of water, grass carp, and simmer over medium heat until the juice is reduced; Remove from pan and serve on a plate.

1.Remove the internal organs and scales of the grass carp, wash it, add cooking wine, refined salt, and ginger juice.

2.Steam for 20 minutes and then remove; Wash the ginger and finely chop.

3.Strain the soup of the steamed fish into a wok and add an appropriate amount of stock, soy sauce, salt, pepper, cooking wine, sugar, and balsamic vinegar to make a sauce.

Beat the fish into a flower knife, paste the fish with egg white starch, then remove the fish from the oil sauce, and then add sweet and sour and pour it on top of the fried fish.

Fresh fish is washed and the internal organs, scales, gills and blood are removed. Cut a knife along the left and right of the big bone spur in the belly of the fish, cut off the big thorn on the head, peel and cut the ginger into thin strips after washing, put it in a bowl and add some water to soak, fill the pot with water, add the fish after boiling, add a few slices of ginger and green onions, pay attention to the position of the fish tail and hold the shape with a spatula, cook for about four minutes, skim off the foam, put the fish on the plate, spread the ginger shreds on the fish, put the boiled juice and pour it on the fish.

Grass carp is eviscerated, belly removed, washed black, and thrown from the back along the head. The fish with the tail is cut in half in the middle Prepare a large pot, bring the water to a boil, and put in the grass carp. Slowly raise the grass carp over low heat, scoop up the fish and put it in a hurry, pour a piece of Xiaowan water into the plate, and put it into Wei Jixian.

Then pour in the flavor, vinegar. Rice vinegar, minced ginger, and cooking wine are poured into the starch, stirring constantly, and forming the previous value. Pour the juice evenly over the fish.

West Lake vinegar fish is a dish of Jiangsu and Zhejiang, usually choose one and a half catties of grass carp as raw materials, after the fish is cooked, pour a few spoonfuls of oily sweet and sour, the fish meat is fresh and tender, the taste is sweet and sour, very delicious. Whether the West Lake vinegar fish is good or not, the blending of sweet and sour sauce is the key, and if the juice is adjusted, this fish will be more than half successful.

Craft:Grilled taste: sweet and sour.

Difficulty:Ingredients:Grass carp : 800 grams.

Excipients:20 grams of ginger slices, 10 grams of minced ginger, 50 grams of balsamic vinegar, 10 grams of minced green onions, 40 grams of sugar, 2 grams of salt, 20 grams of water starch, 10 grams of rice wine, 2 grams of white pepper.

Detailed steps:

1. Break the fish after cleaning.

2. Spread the fish on a plate and cut the fish diagonally.

3. Cut the green onion into sections, slice the ginger, and prepare an appropriate amount of minced ginger.

4. Pour water into the pot, add green onion and ginger slices, add rice wine, salt and pepper to taste.

5. After the water is boiled, enter the fish.

6. Pour cold water several times, soak the fish instead of cooking, do not let the water boil, the water is easy to boil.

7. Carefully remove the fish and place it on a plate.

8. Heat the oil in a pan and stir-fry the minced ginger.

9. Pour in the rice wine and pour in 150ml of boiled fish soup.

10. Add 50 grams of balsamic vinegar, 40 grams of sugar, 2 grams of salt, and thicken with water starch after boiling.

11. Sprinkle the minced ginger on the fish and drizzle with the sauce.

12. Eat it hot.

Finished picture: <>

Cooking skills. 1. Grass carp catties are the most suitable, more than this weight of fish, the first meat is not tender, not easy to cook, and the second is not easy to plate. The fish I chose was too big and didn't look good on the plate, so I only used half of it.

2. The time of the fish in the pot should not be short, according to the size of the fish, the time should be enough, and it will not be cooked after scalding. 3. After putting water in the pot, add ginger and shallot cooking wine to remove the smell.

Material. Grass carp (500 g) 1 section.

1 piece of tender ginger. 1 piece of ginger.

4 green onions. 4 tablespoons Zhenjiang vinegar.

3 tablespoons sugar. 2 tbsp soy sauce.

1 tbsp Huadiao wine.

1 teaspoon salt. 1 tbsp lotus root powder.

Method. 1. Draw three knives on the front of the fish segment (so that the fish meat cooks quickly and will not get old) 2. Put 2 tablespoons of Huadiao wine, half of the old ginger, 2 green onions, and turn off the heat after putting the fish segment (the water must be rolled).

3. Cover the lid and soak for 3 minutes (I used 500 grams of fish, soak for 3 minutes and it will be cooked, and the fish meat is very delicious).

4. Slice half of the old ginger, cut the green onion into sections, cut the tender ginger into thin strips, and cut the green onion into shreds for later use.

5. Heat the pan, add 1 tablespoon of sesame oil and stir-fry the ginger slices, and the green onion segments will be fragrant until the aroma comes out, take them out and do not use.

6. Then add soy sauce, sugar, Huadiao wine, salt, 1 small bowl of fish soup, boil and hook the sauce, and then add Zhenjiang vinegar.

7. Put the soaked fish pieces on a plate, spread the tender ginger shreds, green onion shreds, and drizzle with vinegar sauce.

The grass carp is opened in half, and the one with the tail is marked with a flower knife, cut off in the middle, and the other half is cut on the back to be cleaned. Add water, green onions, ginger, cooking wine to the pot, open the water to the fish, skim off the foam, cover the pot and simmer for 3 minutes, put it on a plate, pour out part of the fish soup into another pot, add light soy sauce, soy sauce, rice vinegar, sugar, salt, minced ginger, water starch and cook until the soup is thick, and pour it on the fish.

The authentic practice of West Lake vinegar fish is as follows:

Ingredients: sea bass, green onion, ginger.

Excipients: salt, sugar, cooking wine, soy sauce, starch, sesame oil.

1. Clean the fish in advance, and then use a knife to divide the whole fish into two halves with bones and without bones from the tail of the fish to the head of the fish.

2. Cut the half of the fan with the bone, and then divide the fish into two halves at the position of the third knife. Use a knife to make a long cut of the boneless half of the fish in a thicker part of the inner flesh, and remember not to cut it through.

3. Put the processed fish into a plate, add salt and cooking wine, cover with plastic wrap and marinate for 20 minutes.

4. Boil the water, after the water boils, add the cooking wine bridge, green onion, ginger, salt, then put in the half fan with bones and cook for about 1 minute, and then put in the half fan fish without bones. Cover the pot and reduce the heat to simmer until the fish is raw, about 6 to 8 minutes.

5. When the fish is cooked, remove the boiled sea bass and put it on a plate.

6. Pour out the excess fish broth, leave an appropriate amount of fish broth in the pot, add 2 tablespoons of sugar, 2 tablespoons of soy sauce and 3 tablespoons of balsamic vinegar and stir well, thicken with water starch, and then pour a little sesame oil to make a sauce.

7. Pour the boiled soup on the boiled fish, and the West Lake vinegar fish is finished, enjoy it while it is hot.

West Lake vinegar fish, also known as Uncle and Sister Chuanzhen, Song Sister-in-law Fish, is a traditional local flavor dish in Hangzhou City, Zhejiang Province, which belongs to Zhejiang cuisine. West Lake vinegar fish is usually cooked with grass carp as raw material. After cooking, pour a layer of smooth and oily sweet and sour, the pectoral fins are erected, and the fish meat is tender, with crab flavor, fresh and sweet and sour.

Here's how:

Ingredients: 900 grams of grass carp.

Seasoning: 50 grams of vinegar, 25 grams of rice wine, 75 grams of soy sauce, 60 grams of sugar, 1 piece of ginger, appropriate amount of green onion, 50 grams of water starch.

Steps: 1 Peel and chop the ginger into minced pieces, do not throw away the removed ginger slices, and prepare vinegar, soy sauce, rice wine, water starch and sugar.

2 Grass carp to scale, remove the chamber and wash it, cut the side of the fish with 5 knives, turn it over from the tail, split it close to the head along the backbone, cut it in half, cut it in half, cut off the fish tooth for non-state use, remove the bruise of the fish head, and make a long cut on the body without a backbone.

3.Put the green onion and ginger slices and water in the pot, after boiling, remove the green onion and ginger, put in the fish and use chopsticks to support the fins, let the fish shape, boil for 3 minutes, skim off the blood, and pour in cold water twice.

4 Pour out the soup and add a little original soup and an appropriate amount of soy sauce, Shao wine and minced ginger to the pot. Remove the fish and place it on a plate.

5 Add the sugar, rice vinegar and remaining soy sauce to the original juice in a pot. After boiling, add wet starch and cook until the soup is concentrated.

6 Sprinkle the prepared soup evenly on the fish, and then sprinkle the remaining minced ginger.

West Lake vinegar fish, also known as uncle and sister-in-law to take the treasure, Song sister-in-law fish, is a traditional local flavor of Hangzhou City, Zhejiang Province, belongs to the Zhejiang cuisine. As long as you master the two major elements--- cutting knife and sweet and sour, you can also make quite professional vinegar wide calendar fish

First, choose a grass carp of the right size, wash the fish and cut it in half. Remove the fish teeth under the gills.

Place the small half of the fish with its back down and make a long knife on the back without cutting it off.

With the tail facing up, cut the fish with a knife diagonally three times, cutting only the meat with the first and second knives, and cutting off the bones with the third knife. Fill the pot with hot water, gently place the fish and use chopsticks to erect the fins.

Cook on high heat for about 5 minutes, remove the fish from the plate, drizzle with a little light soy sauce and wine, and sprinkle with minced ginger.

Add half a bowl of water to the pot, add a small spoon of dark soy sauce, a large spoon of sugar, add an appropriate amount of vinegar after boiling, add cornstarch water to thicken (the ratio of sweet and sour is basically 1 to 1) and pour it on the body of Shensou fish.

West Lake vinegar fish is usually mainly grass carp. Grass carp is grass carp, so some recipes directly write it as grass carp. Grass carp is delicious and nutritious, rich in unsaturated fatty acids and selenium, as well as various vitamins, pantothenic acid, etc.

The taste characteristics of West Lake vinegar fish are that the fish meat is tender and delicious, with crab flavor, the taste is fresh and sweet, and the meat is unique. West Lake vinegar fish requires the real kung fu of an old chef, who is wise and kills alive. There are 7 and a half knives to change the knife, the grass carp meat head is thick, according to the 7 and a half knives cutting method, pure hail can be quickly cooked in the boiling water, and the fish belly fin of the trousers before the ripening is cocked, and it feels like it is flying.

Grass carp is prone to earthy smell. Therefore, to eat vinegar fish in West Lake, the pomp should be large, and it is best to set aside a piece of water in the West Lake as your own fish pond and use it for starving grass carp. The so-called "starvation raising" is to surround the West Lake grass carp used to make vinegar fish in the water, and do not feed any fish food for one to two days, so that it can excrete intestinal debris, remove the earthy smell, and also make the fish meat firm.