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Oh, multiple sweet vinegar good manners you win take, the acid in a Chang Xiangxia day is sweet good taste!
The summer comes, person indeed appetite of it doesn't matter, need a little special cooked food to open taste bud, fish of west lake vinegar, alias spreads treasure for elder brother's wife of father's younger brother, fish of elder brother's wife of the Song Dynasty, the dish of name of gust of a traditional place that can be Zhejiang Hangzhou restaurant.
Fish of west lake vinegar chooses grass carp to serve as raw material normally, cook and become. After been burn, irrigate on one flowing and sleek sweet-and-sour, pectoral fin vertical stroke rises, cruelly oppress tender beauty, contain crab ingredient.
"Fish of west lake vinegar " be judged to be Zhejiang dish of 10 big classical name. What is the point of this renown dish? That needs good vinegar to do namely.
Sweet vinegar of suitable gold actor uses constant to serve as raw material when season polished glutinous rice, solid state ferments, brew a nature good vinegar, no matter be,dip in sauce is very marvellous, accordingly I used Heng Shunjin to actor or actress sweet vinegar will do fish of west lake vinegar, relaxed not fat, but gust is dye-in-the-wood!
Look how to be done together below!
With makings
| 1000g | |
| Constant arranges Jin Youxiang vinegar | 50g |
| 65g | |
| 25g | |
| 15g | |
| Yellow rice or millet wine (cooking wine) | 30g bloats be soiled + 20g enters the juice that tick off Gorgon euryale |
| 3 valve | |
| A few | |
| 10g |
The practice of fish of west lake vinegar
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Fish of acetic fish vinegar, good vinegar but a bottle of delicious vinegar can save key ～ completely appetizing fine tastes summer of a dish ～ !
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Will process a fish below, choose two jins of right-and-left grass carp, fish of vinegar of general west lake can choose very big grass carp not quite, be done in that way and not delicious. Take out of piscine sliver abdomen is splanchnic, scrape scale is rinsed clean.
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Clean ～ must be drawn out to be rinsed repeatedly in abdomen without hematic water.
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A few are pulled sideways on piscine body, pull one knife along head of that intermediate big fishbone next, become piscine analyse two half, taking piscine remaining part half-and-half of that half again inclined knife dissections, the face is entered from the rear, the edge is spinal break off to the head close, the gore of head of take out fish.
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Enter 30ml cooking wine next, put Jiang Pian and a few salt to bloat be soiled 15 minutes of above. Cut ginger, garlic during end, ginger is many somes OKer. Actor or actress 50g Heng Shunjin white sugar of sweet vinegar, 65g, 25g is born next smoke, 15g often is smoked, 20g cooking wine mixes to reserve equably.
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One caldron water is boiled inside boiler, heat water scram, put Jiang Pian cooking wine.
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Next gently put bloat the grass carp with good floodwater on low-lying land, when water again scram closes fire to add boiler to cover boil in a covered pot over a slow fire 5 minutes. Tips: The fish that such stew come out is exceedingly fresh and tender, and boil those who come out is two mouthfeel completely! Must use an a bit bigger pot, water wants to be able to flood the fish.
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Take out the grass carp with ripe stew next, the shop is on dish, scatter on powder of Jiang Mo, garlic.
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200ml is joined to boil piscine boiling water in mixing good liquid condiment ahead of schedule, put inside boiler to be boiled.
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Taste at that time salty weak, if slant weak can add a few salt, boil next, put unripe pink water to undertake ticking off Gorgon euryale, boil thick stiff.
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Drench sauce on piscine body next can, take the advantage of heat to eat! Very delicious really!
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Colour and lustre is very inviting ～
