West Lake Fish with Vinegar Sauce
1.
Prepare the fish and seasonings.
2.
Wash the grass carp and place it on the cutting board. Press the fish with a towel (otherwise it will slip), and then use a sharp knife to cut the fish into two large pieces. Cut them as evenly as possible. It does not matter if it is slow. It is safe to press it with a towel. Never cut off.
3.
Clean the internal organs of the fish. If there is blood, rinse it with water several times.
4.
Use a knife to make three diagonal cuts on the thick part of the fish's back.
5.
Put about 1000ml of water in the pot and 2g of salt in the water. After the water is boiling, put the fish in and cook. Remember to face the fish skin. Cook for 3 minutes on high heat and simmer for 3 minutes. There is a skill here. The chef will put the thick fish down and cook for 10-20 seconds, and then cook the whole fish.
6.
After removing the fish, leave about 150 ml of fish soup, add light soy sauce, rice wine, sugar and ginger.
7.
After the fire is boiled, add 1 gram of salt and balsamic vinegar in turn.
8.
Add water starch, stir constantly, and wait until the sweet and sour sauce rolls into a bright red sauce (you can sprinkle some chopped green onions if you like onions).
9.
Just drizzle the sweet and sour sauce on the previously cooked fish.
Tips:
The fish here is bought alive, and you must be hungry for more than three days, spit out the soil and grass residue in the fish belly, otherwise it will smell of mud.
