West Lake Vinegar Fish is a dish of Jiangsu and Zhejiang, usually choose one and a half kilograms of grass carp as raw materials, after burning the fish poured with a few spoons of shiny sugar and vinegar, the fish is tender, sweet and sour taste, very delicious. West Lake Vinegar Fish to do well or not, sweet and sour sauce is the key to the mixing of the juice, the juice is well adjusted, the fish will be a big part of the success.

Process: Grill Taste:Sweet and sour

Difficulty: Intermediate Prep Time:15 minutes Cook Time:<30 minutes

Main Ingredients: Grass Carp : 800g

Accessories. Supplements: 20g ginger 20g minced ginger 10g balsamic vinegar 50g minced scallions 10g sugar 40g salt 2g water starch 20g yellow wine 10g white pepper 2g

Detailed Steps:

1, clean the fish and then break it open

2, lay the fish on a plate, and on the fish The body of the diagonal cut flower knife

3, green onions cut into segments, ginger slices, and then prepare the appropriate amount of ginger

4, pot pour into the water, put green onion segments, ginger slices, add yellow wine, salt, pepper to taste

5, the water boiled down into the fish

6, pour a few times of cool water, will be soaked in the fish rather than boiled, and do not let the water boil, the water boiled easy to cook the fish

7, the water boiled fish

7, the fish will be cooked

7, the fish will be cooked, the fish is a good way to cook, and then the fish will be cooked. /p>

7, the fish carefully fished out, arranged on a plate

8, frying pan hot, sautéed ginger

9, pour into the yellow wine, pour 150 ml of boiled fish soup

10, add 50 grams of balsamic vinegar, 40 grams of sugar, 2 grams of salt, boiling water starch thickening

11, sprinkle the minced ginger in the fish, and then drizzled gravy

12, take advantage of the fish, the fish, the fish, the fish, and then the fish can be used

12, the fish is not a good choice, but the fish is a good idea to use a few times. p>

12, eat while hot the most delicious oh

Finished picture:

Cooking tips

1, grass carp 1.5 pounds is the most suitable, more than this weight of fish, the first meat is not tender, it is not easy to scalded, the second is not too good to plate. I chose the fish is too big, plate is not good, so only half. 2, the fish in the pot time is not short, according to the size of the fish, time to enough, hot a little bit is not cooked. 3, the pot into the water, you have to put the ginger and green onion wine in order to deodorize.