West Lake Fish with Vinegar Sauce
by Food editor
Favorite
Difficulty
Normal
Time
1h
Serving
2
Jiangnan Delicacy
1. Prepare 5g shredded ginger, 5g shredded green onion, remove the scales and heads of grass carp, cut the fish body longitudinally along the abdomen, and use an oblique knife
2. Prepare a small bowl and pour 5g rice vinegar, 5g dark soy sauce, 2g salt, 8g white sugar, and mix well.
3. Boil water in a pot, pour 500ml of water, boil on high heat, pour in shredded ginger, green onion, grass carp, rice wine 8g, blanch the water to get rid of the earthy smell
4. Heat the oil from the pot, pour 5ml of cooking oil, 5g of ginger, and sauté on high heat, then pour in the sauce, 150ml of water, and grass carp
5. Simmer over medium heat until the juice is collected; serve immediately after serving
