West Lake Vinegar Fish

The same dish will definitely taste different when cooked by different people. In addition to the differences in the human body, it is actually more of a difference in cooking methods. In fact, everyone wants to eat delicious food. Well, let me introduce to you the specific method of cooking West Lake Vinegar Fish.

1. Open the stomach of grass carp and clean it

2. Start cutting the fish, there are 7 and a half cuts in total. The first cut is to split the fish into two pieces. First, cut the bone-in fish piece diagonally into five cuts, of which the third cut must be cut off. Then, place the other boneless fish piece facing downwards and cut vertically at 45 degrees for the seventh cut. Finally, removing the teeth of the fish piece counts as half a cut.

3. Bring water to a boil in a pot, add a few slices of ginger to remove the fishy smell, put in the fish, cover and cook over high heat for 2 minutes, then simmer over low heat for 2 minutes, turn off the heat and simmer for 1 minute.

4. Take out the fish and place it on a plate

5. Chop ginger into fine pieces

6. Leave some of the fish soup in the pot and add Zhejiang vinegar.

7. Add Shaoxing wine

8. Add soy sauce

9. Add sugar and stir until completely dissolved

10. Add water starch to thicken

11. The juice should be thick enough to flow in a stream when you pick up a spoon.

12. Pour the prepared sweet and sour sauce evenly on the fish and sprinkle with minced ginger.

Your comprehension ability is extraordinary, so with the specific method of West Lake Vinegar Fish, you will definitely be able to do it on your own. And with your extraordinary drive, the dishes you make will surely taste the best.