West Lake Vinegar Fish, also known as Shujiao Chuanzhen and Songsao Fish, is a traditional local flavor dish in Hangzhou, Zhejiang Province, belonging to the Zhejiang cuisine family. West Lake Vinegar Fish is usually cooked with grass carp as the raw material. After burning, pour a layer of smooth and oily sweet and sour vinegar, pectoral fins erect, tender and beautiful fish meat with crab flavor, fresh and sweet and sour. The specific method is as follows:

Ingredients: 900g of grass carp.

Seasoning: 50 grams of vinegar, 25 grams of yellow wine, 75 grams of soy sauce, 60 grams of sugar, 1 piece of ginger, green onion, 50 grams of water starch.

Steps:

1. Peel and mince the ginger, don't throw away the ginger slices, and prepare the vinegar, soy sauce, soy sauce, water starch and sugar.

2. Grass carp scaled and cleaned, one side of the fish on the 5 cuts, turn over from the tail into the, along the spine to the head of the split close to the head, cut into 2 halves, chopped off the fish teeth do not have to remove the head of the fish bruises, in the absence of the spine of the body of the long cut.

3. pot into the onion and ginger slices and water, boil, fish out the onion and ginger, down into the fish with chopsticks to support the fins, so that the fish molding, cooking for 3 minutes, skimming off the end of the blood, hit the cool water 2 times.

4. Pour out the broth and add a little stock and the right amount of soy sauce, shaoxing wine and ginger in the pot. Remove the fish and place on a plate.

5. Add sugar, rice vinegar and the remaining soy sauce to the stock in the pot. Bring to a boil and add the wet starch and boil until the broth is thickened.

6. Spread the prepared soup evenly over the fish and sprinkle with the remaining chopped ginger.