1 bass (about 600g

Jiang Mo 5 grams

2 grams of soy sauce

2 grams of salt

2 grams of sugar

2 grams of vinegar

Cooking wine

Water starch

Coriander segment

How to eat West Lake vinegar fish in the month?

Ingredients: 1 clean bass (about 600g), 5g Jiang Mo, 2g soy sauce, proper amount of salt, sugar and vinegar, proper amount of cooking wine, water starch and coriander.

1. Slice the perch into two halves, one with fishbone and the other without fishbone, and slice the perch obliquely every 5 cm with 1 knife;

2. Add water to the pot and bring it to a boil. Put the cut perch in and use high fire until the meat is cooked.

3. Take out the pot, leave about 250 grams of soup in the pot, pour in soy sauce, salt, cooking wine and some Jiang Mo to taste, then take out the fish and put the whole fish shape on the plate;

4. Pour the remaining seasoning into the pot and burn it into sauce. Pour it on the fish and sprinkle with coriander.

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