Simple and Quick "xihucuyu"

Name: Simple and Quick "xihucuyu"
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 800g grass carp; 10g ginger; 50g Scallions; 20g Sliced ginger; 50g Zhenjiang Balsamic Vinegar; 40g Sugar; 8g salt; 15g Cooking oil; 15g Shaoxing rice wine; 1g White pepper; 3g MSG

by Large frying spoon

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Today, make a quick and delicious family banquet dish "Xihucuyu". This fish is simple and delicious, and is most suitable for family banquets.
The origin of "Xihucuyu" is said to come from the story of "Uncle Chuanzhen". It is said that in ancient times, there were brothers of the Song family living by the West Lake, who made a living by fishing. Sister Song persuaded her uncle to flee, and before leaving, she made a piece of grass carp with sugar and vinegar to serve him, and encouraged him to "don't forget the bitterness of the people".
Later, my uncle gained fame and returned home and became an upright official in his hometown. He loved the people like a child and was loved by the people. In response to the local people’s report, he killed the bully of the year to kill the people and avenged his brother. At an occasional banquet, he ate sweet and sour special fish and vegetables. He finally found an incognito sister-in-law who had fled outside for many years. . He resigned from his official position and resumed his old fishing industry. Later generations imitated cooking, "Xihucuyu". This dish is also known as "Uncle Chuanzhen". The origin of Xihucuyu has been passed down for a long time. Come down. "

Simple and Quick "xihucuyu"

1. Prepare ingredients.

2. First cut the green onion into sections and slice the ginger for later use.

3. Cut an appropriate amount of ground ginger and set aside.

4. Wash the fish and scald it with boiling water. Use a knife to scrape off the mucus from the fish body, then break the fish with a knife, and cut the fish body diagonally with a flower knife.

5. Pour clean water into the pot, add green onion and ginger slices, season with rice wine, salt, pepper, and monosodium glutamate.

6. Put the fish in the water and wait until the water is boiled again.

7. Cover the pot and simmer for 5 minutes after turning off the heat.

8. At this point, heat up another pot, add a little oil and stir fragrant ginger, then cook rice wine, and pour 150ml of boiled fish soup.

9. Add 50 grams of balsamic vinegar, two tablespoons of sugar, about 40 grams, and 2 grams of salt.

10. After the soup is boiled, thicken the starch with water.

11. Put the fish into the fish plate with a plate.

12. Drizzle with sweet and sour sauce and serve.

Tips:
Features of this dish;

The color is golden red, the vinegar is rich, the fish is tender, and the taste is sweet and sour.

Tips;

1. The fish should not be too large. Grass carp weighing a catty and a half is most suitable. Do not cook the fish for too long. Turn off the heat immediately after the soup boils. Cover the pot and simmer for 5 minutes with the remaining heat of the soup. The fish will be very tender at this time.

2. The stir-frying sauce should be fast. The sauce should not be too viscous. After the sauce has gelatinized, burn it on a high fire for a few seconds. When the sauce is bubbling, turn off the heat immediately, and then pour it on the fish. The thickness of the juice should be appropriate, just slightly thicker than the rice soup.

3. Choose Zhenjiang's balsamic vinegar, which tastes the best. If not, you can also use old Shanxi vinegar instead, but it doesn't have the flavor of Zhenjiang vinegar.