West Lake Vinegar Fish would have been better with grass carp, but the usual food market sells a lot of them in the form of large cuts of fish, and it's really hard to buy a grass carp that's more than a pound. I experimented with sea bass, bamboo shoots shellfish and cinnamon, and cinnamon was the best. West Lake Vinegar Fish is supposed to use Zhejiang Red Herbs, here you can choose Hengshun Herbs, which are usually easy to buy, instead and it works well. Clean the grass carp and put a knife in the tail. Cut the fish into two halves to prepare. Those with bones are called males and those without bones are called females. Remove the gills, etc. Clean up the fish and prepare it on a plate. Make water in a pot, add onion and ginger, add wine and cook until large. Then put the raw fish slices at this time, reduce the heat and put a few cold water, do not let the water boil again. Soak the sashimi for 10 minutes and fish out the excess. In a pot, put the fish stock and hold 250 grams. Fish out the raw fish slices, put the clean water on a plate and cut ginger to prepare.

In a pot on the fire, pour 250 grams of fish stock, add 50 grams of sugar. 60 grams of rice vinegar; 70 grams of soy sauce, a little bit of seasoned wine; small fire on, starch on and off the light. Pour some juice into the good sashimi, and finally sprinkle some ginger on it. West Lake vinegar fish this dish from the choice of materials to the production, reflecting the Hangzhou cuisine and Yan root, knife work exquisite, fire strict, shallow characteristics. I have made West Lake Vinegar several times by myself, and as a result, I could not find the feeling of eating outside the building, or introduce this dish here. I am familiar with this dish because I love it. The seasoning is in two parts. When the fish comes out of the pan, sprinkle it with soy sauce and shoyu, and sprinkle it with ginger. Place a plate with the fish and sprinkle with the sweet soup sauce. It should be fresh, unseasoned, fat-free and glowing.

The entire West Lake Vinegar Fish is served without seasoning or oil. The final flavor is that of fresh crab meat. Here is the most exquisite West Lake Vinegar Fish. So to make the dish of West Lake Vinegar Fish well, it needs years of experience and operation ability of the chef. West Lake Vinegar Fish, in my opinion, is a high-quality grass carp farmed in the high-quality water around the West Lake in Hangzhou, with soft and fresh fish meat and no odor. Because of the delicate seasoning of this dish, the brand I chose when making my own seasoning is different from what readers use, so the results are different. The specific data rather misleads the reader to taste the flavor. I hope readers will taste the flavors based on their own experience. Be not afraid to fail. Make flavors based on your own experiences and preferences. Failure proverbs.

West Lake Vinegar Fish this dish finished color red, sweet and sour, salty taste. Eating vinegar fish can feel the fresh flavor of crab meat. The whole process of this dish does not use oil, do not add seasoning. But made without oil to be bright, no seasoning to be fresh height. Sour in the mouth, followed by a combination of sweet and salty flavors, exudes a unique fresh taste of crab. Cook the fish with the fins exposed to the water. This ensures that when placing the plate beautifully, the fins are vertical. Many masters cook the fish with a stick over the surface of the pan with the fins leaning against to keep the fish in shape.