Composition:

One live grass carp (weighing about 700g), 25g Shaoxing wine, 65438+ 0.5g Jiang Mo, 75g soy sauce, 60g sugar, 50g vinegar, 50g wet starch and a little sesame oil.

Production method:

1. First put the live grass carp into a big pot filled with water and starve for a day or two to make the fish firm and eliminate the earthy smell.

2. When slaughtering

Put the fish's back outward, put it into the knife from the tail, and batch it under the fish's jaw along the back bone with a flat knife. At the same time, split the fish heads in pairs to make them into two bones connected by deboning, and cut off the fish teeth.

3. When cooking, put1000g of water in the pot, bring it to a boil, spread the fish out, put it back down, and then bring it to a boil. That is, put the pot on a small fire and cook it for about 3 minutes until the fins of the fish stand up and the eyes protrude, that is, take it out with a colander, drain the soup, and put it flat in the pot with the skin facing up.

4. In addition, light the fire in a clean pot, add 250g of the original soup for cooking fish, add Shaoxing wine, soy sauce, white sugar and Jiang Mo to boil, add vinegar, make it greasy with wet starch, stir it into thick juice, pour sesame oil on it, and pour it on the fish.

note:

It must be cooked with live grass carp, boiled in a boiling water pot until it is broken and fished out, keeping the whole piece unbroken and the meat not burnt. Fish gravy should be thin, thick and delicious.