The simplest method is "West Lake Fish in Vinegar", which is a famous dish in Suzhou and Hangzhou cuisine. The reason why it is famous is not only that it is delicious, but also that it can be difficult or difficult. To put it simply, I am here to say that you will definitely make it; to put it more seriously, famous chefs up to now often use this dish to test their own skills.

One small grass carp (big river fish is better, the earthy smell of farmed fish is too strong), wash it regularly, slice the lower half of the fish along the spine, and then cut the piece with the spine into two. Make a cut on each side lengthwise, and then make a few cuts on the fish skin surface horizontally to facilitate the flavoring. Put the fish into the pot and submerge it in cold water (add onions and ginger), then bring to a boil (add cooking wine) and continue cooking for 3 minutes. Take the fish out and put it into a basin, with the pure meat piece on the bottom and the two bone-in pieces on top.

Leave half of the fish soup in the pot, add salt, vinegar, and sugar to thicken it, and pour it over the fish on the plate. complete.

Personal experience: Don’t blanch fish; pay attention to the use of salt and vinegar when seasoning, add less sugar or even no sugar for a unique flavor; add more minced ginger, and sprinkle with some minced green onion.