West Lake Vinegar Fish is a famous specialty dish. Grass carp has white and tender meat and few bone spurs. Can you make it? I know how to make it, and it’s very delicious.

We first bought a big fish. This grass carp is very good. The meat of grass carp is white and tender. There are very few bones. It is safe to eat. We cut the lower part of the fish and cut it into pieces. For two, cut it in half. Then we use a knife to cut the teeth, then pull out the teeth with our hands. Pull a 15 cm long knife on the second line of the slice, and add 3 cm to the fish head of the bear slice. Make a cut at the top of the fish, three centimeters apart, cut it again, divide the bear slices into two parts three centimeters apart, and make another two cut cuts on the tail, making the whole fish seven and a half cuts. To cook this fish, it is best to prepare two pots of boiling water, add green onions and ginger respectively. After boiling, add grass carp, then pour Huadiao wine on top, cook in the first pot for one minute, then put it in the second pot. This can better remove the fishy and muddy smell. Old wine is still indispensable. Cover the West Lake vinegar fish and cook it over low heat. If it is soaked, the fish will become tight. Generally speaking, it will be cooked in another two minutes.

Whether the fish is cooked or not, we can try it ourselves directly. We just use chopsticks to poke it. When the fish is ready, we directly remove the green onion and ginger, pour out the fish meat, pour Huyang soy sauce on the fish, put the fish on the plate, and stand the fins up. 250g of Bonnet beef fish soup, add 50g of white sugar, 70g of Pisces rice vinegar, then add 35g of Huyang soy sauce, add the first one first, add 15g of the end, add a medium thick gravy after boiling juice, and finally pour it on the fish. This dish has no oil, no salt, and no MSG, and it has less sugar and more vinegar. The acidity should overwhelm the sweetness. Sprinkle the minced ginger again after the soup is poured. This is very good. It looks very appetizing. When we eat it, it tastes very delicious, chewy and rare. This fish can be paired with several large bowls of rice, making it a real rice cooker.