Vinegar and Pepper Live Fish
A Zhejiang-style fish soup with a milky-white broth, a tangy and spicy flavor, and tender, delicate fish meat. Traditionally believed to help counteract the effects of alcohol.
Ingredients
Live fish (scale, remove gills, open the belly to remove innards, remove the black membrane inside the belly and wash clean, cut cross-shaped slits on both sides of the fish, deep to the bone)
1 (about 1500 g)
Cilantro (cut into segments)
about 20 g
Scallion segments (cut part into 3 cm long segments, reserve the rest)
50 g
Ginger pieces (smash loose with a knife)
about 20 g
Rice vinegar (or white vinegar)
25 g
White pepper powder
4 g
MSG
3 g
Cooking wine
40 g
Cooked pork lard
25 g
Sesame oil
15 g
Peanut oil (about 30 g consumed)
200 g
Instructions
1
Step 1
Scale the fish, remove the gills, open the belly to remove the innards, remove the black membrane inside the belly and wash clean, then cut cross-shaped slits on both sides of the fish, deep to the bone.
2
Step 2
Take part of the scallions and cut into 3 cm long segments.
3
Step 3
Place the pot over high heat, add the peanut oil, and heat to 70-80% hot. Add the fish and briefly fry for a moment, then remove and drain off the oil.
4
Step 4
Return the pot to the heat, add the cooked pork lard, add 2 g of white pepper powder, fry until fragrant, then immediately pour in the cooking wine and water (about 2.5 kg). Add the fine salt, MSG, 40 g of scallion segments, and the smashed ginger pieces.
5
Step 5
Take a large soup bowl and add the rice vinegar, white pepper powder, sesame oil, and shredded scallion. Pour the cooked fish and broth into the large soup bowl at the same time, gently stir evenly, sprinkle with cilantro segments, and it is done.
