West Lake Vinegar Carp and Fish-Fragrant Meat Slices: Why Are These Sour and Sweet Dishes So Excellent?
When making West Lake Vinegar Carp, carp is usually selected as the main ingredient, and after boiling, a smooth, shiny sugar and vinegar glaze is poured over it. The dish has a unique flavor, the fish meat is particularly tender, and it has a natural crab flavor, sour and sweet and irresistible.
This sour and sweet taste conquers people's appetites, and anyone who loves sugar and vinegar-flavored delicacies will definitely be unable to resist it. This dish uses carp or bass, and the fish meat that has been cooked through is topped with a sweet and sour soup, which is very tempting.
Ingredients needed: carp (or bass), scallions, ginger, sugar, salt, light soy sauce, old soy sauce, vinegar, etc.
Step 1: Remove scales, gills, and internal organs from the fish, use a knife to scrape off the liquid on the surface of the fish body, clean it thoroughly, and cut from the tail to the fish spine (the upper part), pushing the knife along the fish spine towards the head.
Step 2: When the knife reaches the fish head position, cut the fish into two pieces, one with the dragon bone and one without. The half with the dragon bone is called the male, and the half without the dragon bone is called the female. Cut the fish meat with a knife, first cut the male half at a 45-degree angle, cut to the fish spine, do not cut it off, cut 5 times.
Step 3: Cut the female half of the fish meat with the flesh facing up, at the thickest part of the fish (the back), cut from the tail to the head with a knife, but do not cut through the fish skin.
Step 4: Heat the pot on the fire, add water, put in ginger slices and scallion segments, after the water boils, first put the cut fish meat into the pot (the flesh facing down), then pour in a small bowl of carp wine.
Step 5: When the male piece is in the pot for about 90 seconds, put the female piece into the pot, reduce the fire, and immerse the fish. After the fish is cooked, take it out and plate it, and in another pot, add the fish broth remaining from soaking the fish, boil it, add appropriate amount of white sugar, light soy sauce, old soy sauce (a little bit, used for coloring), vinegar, while stirring in, pour in starch, when the soup is thick, turn off the fire.
Pour the thickened juice evenly on the fish, and scallion or ginger powder is also fine. If you like this delicious dish, you can try it.
This sour and sweet delicacy is always more loved, have you ever eaten West Lake Vinegar Carp? Have you definitely eaten Fish fragrant meat slices? Both are sugar and vinegar-flavored dishes, and after eating, you feel that this dish is appetizing and makes you want to eat and eat.
Ingredients needed for Fish fragrant meat slices: 250g pork legs, scallions, ginger slices, chili bean paste, oil, broth, yellow wine, salt, white sugar, soy sauce, vinegar, flavor enhancer, pepper, garlic, ginger, Sichuan chili bean paste, flower powder, egg white, hot oil, starch, etc.
Step 1: Cut the pork legs into fire-stick-thick meat shreds, add yellow wine, egg white, salt, flavor enhancer, pepper, and starch, and mix well.
Step 2: In another bowl, put broth, yellow wine, garlic, white sugar, flavor enhancer, ginger, scallion, and starch to make seasoning, and prepare it.
Step 3: Heat the pot, add oil, wait for the oil temperature to reach six divisions, put the meat shreds into the pot and cut them into pieces immediately and remove them.
Step 4: Leave a little bottom oil in the pot, put in ginger slices and chili bean paste and stir-fry for a while, then put in Sichuan chili bean paste and stir-fry for a few times.
Step 5: Finally, add the meat shreds and the prepared seasoning, increase the fire, stir-fry, pour in hot oil, sprinkle in flower powder, and stir-fry evenly.
