Who knows how to cook vinegar fish in West Lake?

West Lake vinegar fish is a folk story originated from the uncle and sister-in-law of the West Lake fisherman, also known as "uncle and sister-in-law pass on treasures". It is a famous traditional dish with a long history in Hangzhou.

Raw materials:

L fresh grass carp (weighing about 700g), soy sauce 75g, sugar 60g, 65438+ Jiang Mo 0.5g, vinegar 50g, Shaoxing wine 25g and wet starch 50g.

Method:

(1) starve the fish for a day or two to make them firm and urge them to excrete all forage and earthy smell;

(2) Slaughter scales, gills and internal organs before cooking and wash them. Put the fish on the chopping block, with the back facing outward and the abdomen facing inward. Hold the fish head with one hand and insert the knife from the tail with the other. Use a flat knife along the spine until the fish is under the chin. Take out the knife, put the fish vertically from head down and back inward, and then split the fish head pair along the lower mouth of the original jaw with the knife to divide the fish body into male and female pieces (the male piece on one side of the back bone is connected with the female piece on the other side);

(3) Cut off the fish's teeth. On the male of the fish, draw a knife at an angle of 4.5 cm from the height, and then draw a knife at an angle of about 4-5 cm (the depth of the knife is about 5.5 cm, and the blade is inclined to the head, with 5 knives. When making the third knife, cut it off 0.6 cm behind the waist fin, so that the fish can be divided into two parts. Draw a long knife on the thick-ridged meat at the height of female segment 1 cm, and the knife is inclined to the abdomen, from the tail to the chin, so as not to damage the fish skin;

(4) Put 1kg water into the pot and bring it to a boil. First, put the first half of the push valve, then connect the fish tail to it, and then discharge the female valve and the male valve side by side, with the fish head aligned and the fish skin facing upward (water can't drown the head and tilt the fish's pectoral fins), and cover the pot. When the water in the pot boils again, open the lid, remove the foam floating on the water surface, turn the pot and continue to cook with high fire. Cook for about 3 minutes before and after, and gently pierce the lower part of the male jaw of the fish with chopsticks, and it will be cooked if it can be pierced;

(5) Leave about 250g of soup in the pot, add soy sauce, wine and Jiang Mo and cook, that is, take out the fish and put it on a plate. When serving vegetables, the skin of the fish faces upwards, the two backs of the fish are spliced together, and the tail section is spliced at the cut-off part of the male fish;

(6) Add sugar, wet starch and vinegar to the pot, thicken evenly, and stir with a frying spoon to form a thick juice. This juice won't be boiled for long, so it will be poured on the fish immediately.

Features: After starvation, the fresh fish is compact, impurities and dirt in the body have been excreted and removed, cooking is strictly controlled, and the shape is still fresh. The finished dish is bright red in color, fresh and tender in meat, sweet in acid and as delicious as crab meat.