A grass carp (weighing about 700g) Jiu Shao 25ml.

75ml ginger soy sauce 2.5g.

60 grams of sugar and 50 grams of wet starch.

Rice vinegar pepper moderate 50 ml

1. Wash the scallion into two sections. Ginger's film is half cracked and half shredded.

2. Clean grass carp, cut off two pieces (be careful not to cut them off), put them in a pot, add water and scallion 1, the ginger slices will burst, the wine will boil, take them out quickly with low fire 10 min 10 min, and put them on a plate.

3. After the You Guo is hot, add the scallion and saute until fragrant, then take out the scallion and put it in a bowl with scallion oil. Pay attention to 2 cups of Guo Ru, add sugar, salt, black vinegar, soy sauce and pepper to boil, thicken the flour with water10g raw (raw flour with 5 garozo water), then pour in onion oil, and Lin Sheng can sprinkle sesame oil on the fish.