1. Grass carp, Zhenjiang vinegar, sugar, salt, minced ginger, fish soup, cooking oil, water starch, salt, Shaoxing yellow wine, white pepper, MSG, scallion, ginger, water. 2. first of all, the scallion cut into segments of ginger slices standby. 3. cut the appropriate amount of minced ginger standby. 4. the fish washed and scalded with boiling water, scrape off the fish mucus, and then the fish with a knife to break open the fish in a diagonal knife dose with a flower knife. 5. the pot of water, put onion, ginger, and seasoned with wine, salt, pepper, and MSG. 6. water boiling into the fish until the water again boil switch. 7. turn off the heat and cover the fish, and then the water is boiling again. Add green onion and ginger, season with yellow wine, salt, pepper and monosodium glutamate (MSG). 6. Add the fish to the boiling water and turn off the heat when the water comes to a boil again. 7. Turn off the heat and simmer for 5 minutes with the lid on the pot. 8. Heat a separate pot, stir fry the ginger with a little oil, then cook the yellow wine and pour in the 150ml of soup used to cook the fish. 9. Add 50g of balsamic vinegar, 2 tablespoons of sugar (approx. 40g), and 2g of salt. 10. Thicken the soup with the cornstarch when it boils. 11. Thicken the soup with water starch. 11. Put the fish on a plate and put it on the fish plate. 12. Drizzle the sweet and sour sauce on top of the fish and serve it on the table.

Tips

The characteristics of this dish;

golden red color, rich vinegar aroma, tender fish meat, sweet and sour taste.

Warm tips;

1, the fish should not be too large, one and a half pounds of grass carp is most suitable. Cooking fish should not be too long, the soup boiled immediately after the fire, cover the pot with the residual heat of the soup can be simmered for 5 minutes, this time the fish will be very tender.

2, frying juice action should be fast, the gravy should not be too sticky, gravy paste, with high heat and then burn a few seconds, to be the gravy bubbles immediately turn off the fire, and then poured on the fish can be, the gravy to grasp the right consistency, a little thicker than the rice broth can be.

3, choose Zhenjiang vinegar, the best flavor, if not, can also be used in Shanxi old vinegar to replace, but not the flavor of Zhenjiang vinegar.