Hangzhou's Traditional Famous Dish-xihucuyu

Name: Hangzhou's Traditional Famous Dish-xihucuyu
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece (about 1 catty and a half) grass carp; 50g Shao wine; 70g Rose vinegar; 75g Huyang Soy Sauce; 80g White sugar; Some ginger; Some Water starch

by Silent rain

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

Xihucuyu is a traditional famous dish in Hangzhou. "Xihucuyu" is also known as "Uncle's Chuanzhen." According to legend, in ancient times, a bowl of sweetened and vinegar fish was cooked by sister-in-law for his uncle. Xihucuyu usually uses fresh Xihu grass carp as the main raw material. It must be hungry for two or three days in a fish cage to excrete intestinal debris and remove the smell of soil. The local vinegar, wine, soy sauce and sugar make a smooth red sweet and sour sauce and pour it on the fish, sprinkle with ginger, which is sweet and sour, very fresh and delicious! "

Ingredients

1 piece (about 1 catty and a half) Grass Carp
50g Shao Wine
70g Rose Vinegar
75g Huyang Soy Sauce
80g White Sugar

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Some Ginger

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Some Water Starch

Hangzhou's Traditional Famous Dish-xihucuyu

1. Wash the broken belly of the grass carp

2. I started to change the knife. There are 7 and a half cuts. The first cut splits the fish into two pieces. First cut the fish fillet with bone slices at an angle of five cuts, of which the third cut should be cut off, and then the other without bone. With the fillet facing down, cut the seventh cut at 45 degrees vertically, and finally remove the teeth of the fillet for half a cut.

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