There are certain differences in cooking methods and main seasonings between West Lake vinegar fish and sweet and sour fish, but they both belong to the sweet and sour fish series. West Lake Vinegar Fish is made from grass carp or carp, which is fried and then cooked with Zhejiang vinegar. It is also mixed with an appropriate amount of sugar, soy sauce, minced ginger, minced garlic, rice wine and other seasonings. Sweet and sour fish usually uses carp as raw material. The fish pieces are wrapped in flour and eggs and then fried, and then cooked with sugar, white vinegar, tomato sauce and other seasonings.

The following are the steps for making West Lake vinegar fish:

1. Kill and wash the fish and cut it into pieces.

2. Cut onions, ginger, and mushrooms into shreds and set aside.

3. Take a container and add cooked lard, sugar, refined salt and a little water, stir to dissolve.

4. Add Zhejiang vinegar, rice wine, monosodium glutamate and a little boiling water. After the sugar has completely dissolved, add shredded ginger, green onions, shredded mushrooms and fish pieces.

5. Top with cooked lard.

The texture and taste of West Lake vinegar fish vary depending on cooking time, temperature and other factors. If you want a better texture and taste, you can add some spices or seasonings during the cooking process, or according to personal taste preferences Make adjustments. At the same time, in order to ensure the freshness and deliciousness of the fish, fresh live fish should be selected and hygiene and safety should be paid attention to.