Ingredients:

1 live grass carp 700 grams, 1.5 grams of ginger, 60 grams of sugar, 50 grams of vinegar, 25 grams of shaoxing wine, 50 grams of wet starch, soy sauce

75 grams.

Method of production:

1, the grass carp will be starved to raise two sides of the three knife days, to promote the exhaustion of grass and soil flavor, so that the fish firm. Slaughter to remove scales and gills, internal organs, wash.

2, the fish body split into male and female two valves (even the dorsal spine on one side called male valves, the other side of the female valves), chopped off the teeth of the fish, in the male valves, from 4.5 cm below the jaw, start every 4.5 cm diagonal slice (knife depth of about 5 cm), the knife slanting to the head (*** slice of five knives), slice of the third knife, cut off the back of the lumbar fins, the use of the fish is divided into two segments, and then the female valves spine thick meat to the abdomen diagonal graver a long The knife (about 4 to 5 centimeters deep), do not damage the skin of the fish.

3, the frying pan on high heat, scooped into the water 1000 grams, after boiling the male valves before and after the two sides of the successive into the pot, and then, the female valves side by side into the head of the fish aligned with the skin up, cover the pot. When the pot of water to boil again, uncovered skimmed off the foam, turn the frying pan, continue to cook with high heat, before and after **** burn about 3 minutes, with chopsticks gently fish male valves jaws lower, such as can be tied into, that is, cooked. The frying pan left 250 grams of soup (the remaining soup skimmed), put soy sauce, wine and ginger seasoning, that is, the fish fish, installed in the basin.

4, the soup in the frying pan, add sugar, wet starch and vinegar, push and stir with a hand spoon into a thick sauce, see the boiling bubbles, immediately start the pot, pouring slowly on the fish, that is.