condiments

Grass carp; Buji fish

Article 1

condiments

salt

Proper amount

Light soy sauce

Proper amount

Dahongzhe vinegar

Proper amount

Shaoxing yellow rice wine

Proper amount

sugar

Proper amount

Bruised ginger

Proper amount

Water starch

Proper amount

white pepper

Proper amount

step

1. Raw materials

Step 2: Raw materials

3. Grass carp is washed and laid flat on the chopping board, and the fish head slices are connected into two pieces with a sharp knife.

4. Then clean the fish guts.

Don't cut the fish back.

6. Cut 3 knives diagonally on the thick meat on the back of the fish.

7. Enlarge half a pot of water in a wok and bring to a boil. Put two connected large fish into the water, with the skin facing up. After cooking for 3 minutes, carefully remove the fish with a colander and put it on a plate for later use.

8. Leave a proper amount of boiled fish soup and add soy sauce, Shaoxing wine and sugar.

9. Jiang Mo

10. Boil the soup with high fire and add chicken essence, salt and red Zhejiang vinegar in turn.

1 1. Finally, add water starch and stir with a tablespoon until it boils into a bright red sauce.

12. Pour the soup evenly on two pieces of cooked fish.