West Lake Fish with Vinegar Sauce


Material

【1】 1 grass carp (900g),

【2】 300g ginger,

【3】 2 green onions,

【4】 1 teaspoon rice wine


Seasoning:

【1】 3 tablespoons of cotton sugar,

【2】 2 tablespoons of Zhenjiang vinegar,

【3】 2 tablespoons of soy sauce, pepper,

【4】 a little cornstarch,

【5】 a little sesame oil


Methods:

【1】 Wash the green onion and cut into 2 portions. Split the ginger in half and shred half.

【2】 Cut the grass carp clean, cut into 2 slices from the fish belly, put it in the pot, fill with water, add 1 part of green onion, cracked ginger, rice wine, after boiling, simmer for 10 minutes on low heat, remove and serve Spread ginger shreds on the fish body.

【3】 Heat the oil pan, add the remaining green onions to sauté, then pick out the green onions and pour the scallion oil into a bowl.

【4】 Pour clear water into the pot, add sugar, salt, Zhenjiang vinegar, soy sauce, and pepper to boil, add water to thicken the cornstarch, then pour scallion oil, pour it on the fish completed in step 2, and finally sprinkle with sesame oil. .


The above food formula, especially the seasoning formula, is for your reference only. I suggest you make adjustments to different degrees according to the actual situation of different raw materials in your country. Because the above recipe is only my recipe and making method in Hong Kong.

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