1. The practice of Xihucuyu is actually very particular, especially the fillet fish part. After everything is done, the fish will be divided into two halves, and how to cut it carefully.
2. The raw materials are very simple.
3. Fillet fish, boneless and sizing. Xihucuyu uses grass carp directly into two batches, then cut the tile blade with half of the bone, and use the half without bone, which ensures that the fish can mature evenly.
4. Boil a large pot of water until it is cooked. Xihucuyu is directly boiled with two pieces of fish fillets in water.
5. Just put the cooked mandarin fish fillets directly on the plate. Xihucuyu is cooked grass carp and put it on the plate. After this step, the seasoning is the same.
6. Boil water, add ginger, dark soy sauce, add a little salt to enhance the flavor, and MSG to enhance the freshness. Be careful not to add oil. Xihucuyu has no oil at all.
7. Add a little more sugar, cook until melted, pour in Zhenjiang balsamic vinegar to thicken. The thickening should not be too thin, just hang in a straight line.
8. Pour the sauce directly on the fish fillet and it is finished. It is smooth and tender, sweet and sour.
9. Come to Zhang Jin, delicious can not live up to.
