Seasoning: Vegetable oil 15g Starch (peas) 10g Onion 5g Chili (red, sharp, dried) 5g Ginger 5g Garlic 3g Black vinegar 20g White vinegar 15g Sugar 30g MSG 2g Salt 1g Pepper 1g Essential oil 2g Jiangmai Wine 15g As much as you like

Methods to make Sweet and Sour Grass carp:

1. Chili, ginger, Onion and garlic kernel cut into small pieces and set aside.

2. Wash the fish, remove the head and tail, dissect the bone, steam on high heat for 10 minutes and then remove it, put it on a plate first.

3. oil pan is hot, first into the onion, chili, ginger, garlic, and then put 20 grams of black vinegar, 15 grams of white vinegar, 30 grams of sugar, 2 grams of monosodium glutamate (MSG), 1 gram of salt, a little white pepper, 2 grams of sesame oil, 15 grams of rice wine and mix well, and finally thickened with broth and 15 grams of cornstarch (10 grams of cornstarch and water), and then pour the fish body can be.

For more information on sweet and sour grass carp, see Mint.com Food Library/shiwu/tangcucaoyu