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西 湖 醋 鱼
原料：
草鱼 一条（约重700克）
绍酒 25毫升
酱油 75毫升
姜未 2.5克
白糖 60克
湿淀粉 50克
米醋 50毫升
胡椒粉 适量
“西湖醋鱼”是杭州传统风味名菜。这道菜选用鲜活草鱼作为原料，烹制前一般先要在鱼笼中饿养一两天，使其排
泄肠内杂物，除去泥土味。烹制时火候要求非常严格，仅能用三四分钟烧得恰到好处。胸鳍竖起，鱼肉嫩美，带有蟹味，
肉滋别具特色。
制法：
1、将草鱼饿养一到两天，促使排泄尽草料及泥土味，使鱼肉结实，烹制前宰杀洗尽。
2、将鱼身从尾部入刀，剖劈成雌、雄两片，斩去鱼牙，在鱼的雄片上，从离鳃盖瓣4.5厘米开始，每隔4.5厘米左右斜批 一刀，共批五刀，在批第三刀时，在腰鳍后0.5厘米处切断，使鱼成两段，以便烧煮。在雄片剖面脊部厚处向腹部斜剞一长刀，不要损伤鱼皮。
3、炒锅内放清水1000毫升，用旺火烧沸，先放雄片前半段，再将鱼尾段接在上面，然后将雄片和雌片并放，鱼头对齐， 鱼皮朝上，盖上锅盖。待锅水再沸时，启盖，撇去浮沫，转动炒锅，继续用旺火烧煮约三分钟，用筷子轻轻地扎鱼的雄片颔下部，如能扎入即熟。锅内留下250毫升的汤水，放入酱油、绍酒、姜未，即将鱼捞出，放入盘中，装盘时将鱼 皮朝上，把鱼的两片背脊拼成鱼尾段与雄片拼接，并沥去汤水。
4、锅内原汤汁中，加入白糖、米醋和湿淀粉，调匀的芡汁，用手勺推搅成浓汁，浇遍鱼的全身即成。上桌随带胡椒粉。
参考答案:我就是杭州人，Xihu vinegar fish
Raw material:
Grass carp (approximately weight 700 grams)
Shao liquor 25 milliliters
Soy sauce 75 milliliters
Ginger not 2.5 grams
White sugar 60 grams
Wet starch 50 grams
Rice vinegar 50 milliliters
Ground pepper right amount
"The Xihu vinegar fish" is the Hangzhou tradition flavorfamous cuisine. This vegetable selects the bright grass carp to takethe raw material, boils in front of the system generally first to havehungrily to raise in the fish cage 12 day, causes its platoon
Releases in the intestines the sundry goods, except soiltaste. Boils when the system the duration and degree of cookingrequest is extremely strict, only can use 34 minutes fever just right.胸鳍 raises up, the fish flesh tender is beautiful, has the crabtaste,
The meat incites other characteristic.
Facture:
1st, hungrily raises the grass carp one to two days, urges theexcretion completely fodder and the soil taste, causes the fish fleshto be solid, boils in front of the system to slaughter washes.
2nd, enters the fish body from the rear part the knife, splits deductsfemale, the male two pieces, cuts the fish tooth, on fish's malepiece, from leaves the gill to cover the petal 4.5 centimeters starts,each a 4.5 centimeters about slanting batch of knife, altogetherapproves five knives, when approves the third knife, place shuts offin the waist fin latter 0.5 centimeter, causes the fish to become twosections, in order to the fever boils. Is thick in the male piecesection plane keel department place to an abdomen slanting 剞 longknife, do not have to damage the dried shark skin.
3rd, in the wok puts the clear water 1,000 milliliters, withprosperously burns down boils, first puts in front of the male piecethe demi-section, then meets the fish final stage in above, then andputs the male piece and the female piece, the fish head to is uneven,the dried shark skin faces on, covers the pot cover. Treats when thepot water boils again, opens the lid, skims the spume, rotates thewok, continues with prosperously to burn down boils approximatelythree minutes, gently grips lower part fish's male piece chin with thechopsticks, if can dig in namely is ripe. In the pot leaves behind 250milliliters soup, puts in the soy sauce, the Shao liquor, the gingernot, soon the fish bails out, puts in the plate, when chargging facesthe dried shark skin on, puts together fish's two piece of backs theadult fish final stage and male piece splicing, and drainings thesoup.
4th, in the pot in the stock juice, joins the white sugar, the ricevinegar and the wet starch, mixes well 芡the juice, pushes with thehand bucket stirs Cheng Nongzhi, the pouring spreads fish's whole bodynamely to become. On the table accompanies the ground pepper.
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