Wash the fish, cut it obliquely for a few times, season it with salt, and microwave it in the microwave oven until it is 70% cooked. Adjust sweet and sour juice: vinegar, soy sauce, cooking wine and sugar are mixed according to the ratio of 3: 1: 1: 1, or according to your own taste.

Add a little oil to the wok, heat it, add onion, ginger and minced garlic, saute until fragrant, pour in sweet and sour juice, bring to a boil over low heat, pour in medium-cooked fish when it is slightly thick, and continue to microwave until cooked.

Vinegar-brewed fish is made of small crucian carp about 4-7 cm long, which is pickled, fried, soaked in vinegar and vacuum packed. The product is crispy and delicious, soft in taste, rich in nutrition and convenient to eat.

White vinegar, Shaoxing wine and ginger slices all have the function of removing fishy smell, but don't cook shredded ginger too early, because protein in fish will hinder the fishy smell removal effect of ginger, so it's best to cook it for a while, and then put ginger after protein is solidified.