Brief of Recipe of West Lake Carp in Sweet and Sour Sauce
Recipe of West Lake Carp in Sweet and Sour Sauce is one of the most popular traditional Hangzhou dishes. Here is one of the various recipes of this course.
1 grass carp (700g)
25ml Shaoxing wine
75ml soy sauce
2.5g chopped ginger
60g sugar50g wet starch
50ml rice vinegarpepper to taste
1.Keep the grass carp hungry for two days. Then kill and remove scales, gills and guts. Clean and Wash.
2.Split the washed carp into two pieces (male with backbone and female). Chop off teeth. Slice obliquely the male piece at intervals of 4.5cm away from the chin with about 5cm depth. Totally five incisions obliquely towards the fish head. The third incision should divide the fish into two sections at the waist or fins. Then cut obliquely the female piece at the ridge towards the abdomen with 4-5cm depth. Don’t damage the fish skin.
3.Heat a frying pan. Boil 1kg water. Then put in fish pieces side by side, arrange well. Keep skin and pectoral fin upwards. Don’t drown fish head. When boiling again, skim foam, turn the pan and continue to stir-cook. This step should take totally about 3 minutes. Leave 250g water in the pan, mix with soy sauce, Shaoxing wine and chopped ginger to taste. Then transfer the fish into a plate. Well arranged. Skin downwards.
4.Mix the remained fish soup in the pan with sugar, wet starch and vinegar. Stir well with a spoon. When boiling, remove quickly and pour slowly in the cooked fish.