Where is the vinegar fish in the West Lake (delicious and inherited the characteristics of Hangzhou for thousands of years)?

As a traditional dish in Hangzhou, West Lake vinegar fish is famous for its unique taste and exquisite production technology. As a member of hangzhou dishes, it is one of the representative dishes in Hangzhou. The history of vinegar fish in West Lake can be traced back to the Southern Song Dynasty, with a history of nearly a thousand years.

The production process of vinegar fish in West Lake is complicated, but the fish produced is tender and juicy, sweet and sour, and has endless aftertaste. Next, let's learn about the making process of vinegar fish in West Lake.

Material preparation:

1. A fresh grass carp (about 500g)

2. Appropriate amount of red wine vinegar

Step 3: Appropriate amount of sugar

4. Appropriate amount of ginger slices

5. Appropriate amount of onion

6. Appropriate amount of cooking wine

7. Appropriate amount of salt

8. Suitable vegetable oil

9. Appropriate amount of water starch

10. Suitable shredded carrots

1 1.

12. Shred appropriate amount of red pepper.

13. Appropriate amount of green garlic

Step one: deal with the fish.

1. Slaughter fresh grass carp, remove scales and viscera, and wash for later use.

2. Cut three knives on each side of the fish, and the depth of the knife edge is about half the thickness of the fish.

3. Sprinkle salt and cooking wine evenly on both sides of the fish and marinate for 15 minutes.

Step 2: fry fish

1. Pour the vegetable oil into a hot pot. When the oil temperature is 70%, put the marinated fish in the pot and fry until both sides are golden.

2. Take out the fried fish, drain the oil and put it on a plate for later use.

Step 3: Make sauce.

1. Take a small pot, pour appropriate amount of red wine vinegar, add appropriate amount of white sugar, stir well and bring to a boil.

2. After the vinegar and sugar in the pot are boiled, add appropriate amount of ginger slices and onion segments and continue to cook for a while.

3. Turn off the fire, filter out the ginger slices and onion segments in the sauce and let them cool for later use.

Step 4: Fill the soup and blanch it.

1. Add enough water to the pot, add appropriate amount of ginger slices and shallots, and bring to a boil.

2. Blanch the fried fish in boiling water for about 1 min.

3. Take out the cooked fish, drain it and put it on a plate.

Step 5: plate loading

1. Put the blanched fish in a dish, and put shredded carrots, green peppers, red peppers and green garlic on the fish.

2. Pour the cool sauce evenly on the fish, so that the fish are evenly soaked in the sauce.

3. Finally, the shredded carrot, shredded green pepper, shredded red pepper and shredded green garlic on the fish body are evenly sprinkled on the fish body, and the production can be completed.

Where does the West Lake vinegar fish come from? The answer is Hangzhou. As one of the special dishes in Hangzhou, West Lake vinegar fish has won the favor of diners with its unique production technology and taste. Every bite of fish is tender and juicy, sweet and sour, with endless aftertaste. Whether as a home-cooked dish or a delicious meal, West Lake vinegar fish can bring people wonderful taste enjoyment.

Although the production process of West Lake vinegar fish is complicated, as long as you master the correct steps and skills, you can make a delicious West Lake vinegar fish. I hope you can try to make this traditional famous dish and taste the food culture in Hangzhou.