Fish in vinegar is a traditional dish of Guangdong Han nationality, belonging to Cantonese cuisine. This Caicai is red, fresh and delicious, sweet and sour. Cut the fish into three pieces, obliquely cut a knife (as deep as bone) in the middle of each fish, and wash it for later use. Put the wok in medium heat, add 500 grams of water and bring to a boil. Put the fish pieces into the pot (fish skin facing up), cover the pot, cover the pot for about 3 minutes, remove the pot cover, leave 75g of soup (the remaining decanted water) in the pot, add wine, soy sauce and Jiang Mo, then take out the fish pieces, drain the soup, and plate. Add sugar to the pot, boil it, then add vinegar, thicken it with wet starch, pour it on the fish pieces and season it with pepper.