According to different regions and different food styles, China is divided into seven major cuisines. How much do you know about Zhejiang cuisine? Let Xiaobian recommend a dish of west lake vinegar fish for you today. I believe it is a rare food enjoyment for you who like to eat sweet and sour taste!
Raw materials: Grass Carp 1 treaty 900g, ginger 300g, onion 2, wine 1 tsp, sugar 3 tbsp, black vinegar 2 tbsp, soy sauce 2 tbsp, pepper, cornmeal, sesame oil appropriate amount.
Production method:
1. Wash and cut the scallion into 2 parts. Split half of ginger and cut into shreds.
2. Cut grass carp into two pieces, put them into a pot, fill them with water, add 1 portion of green onion, cracked ginger and wine, bring to a boil, simmer over low heat for 10 minutes, pick them up, put them into a dish, and filter the shredded ginger over the fish.
3. Heat up the oil pan, saute the scallion, remove the scallion, and pour the scallion oil into the bowl. Pour 2 cups of water into the pot, add sugar, salt, black vinegar, soy sauce and pepper, bring to a boil, thicken with cornmeal water, then add onion oil, remove and pour on fish, sprinkle with sesame oil
'Xihu vinegar fish' is a famous traditional dish in Hangzhou, Zhejiang Province. This dish takes West Lake Kun fish as raw material. Before cooking, it usually needs one or two days to starve in the fish cage, so that it can drain out the intestines and remove the earthy flavor. The cooking time is very strict. It can only take three or four minutes to cook properly. After cooking, pour a layer of smooth and oily sweet and sour, erect pectoral fins, tender and delicious fish, with crab flavor, fresh, tender, sour and sweet. Meat sauce has its own characteristics.