West Lake Fish in Vinegar Gravy (History and Recipe)

West Lake Fish in Vinegar Gravy

There is a famous dish called West Lake Fish in Vinegar Gravy. Do you want to know why it is famous? What is special of this dish? You can find the answer in this blog.

This dish was named after the most beautiful and famous lake in China, West Lake. But what makes the dish famous is not just because of its name.

Before the fish is cooked, it has to stay hungry in clean water for one of two days. So that the smell of mud in the fish can be got rid of. Cooking of the fish is simply putting it in boiling water for about 3 minutes. Then all that needs to be done is to pour the sauce onto the fish. The sauce was made up of the water used to cook the fish, vinegar, sugar, rice wine, soy sauce, etc. The simple cooking method pretty much shows the essence of Zhe Jiang cuisine-maintaining the freshness as much as possible.

If you want to try this fresh, delicious and fully of history West Lake Fish in Vinegar Gravy, please see the recipe below.

Material: 
A grass carp (weighing about 700 grams) Shaojiu 25 ml 
75 ml ginger soy sauce 2.5 grams 
60 grams sugar wet starch 50 g 

Rice vinegar pepper modest 50 ml 

Preparation:

1. Wash green onions will be divided into two segments. Jiang half the film cracked, half of Qiesi. 
2. Grass carp to the net post-mortem, post-mortem from Yudu for two (Note that can not be cut off), into the pot, fill water, and green onions 1, the film cracked the ginger, wine, boil, Yong Xiaohuo rapid 10 points 10 minutes, salvage, Shing-disc, will filter supposed Jiangsi times. 
3. Youguo hot, put Congbao incense, and then remove the green onions, Congyou into the bowl. Note 2 cup water Ruguo, sweetened, salt, Heicu, soy sauce, pepper expected boil, the flour with water 10 grams of Health (Health powder 5 Galouzeau water) Gouqian, and then injected into Congyou, Lin Sheng from the fish, Sashang sesame oil can.