Light version of sweet and sour fish, not greasy~ The hook should be thin and not thick, and the vinegar is small. The side dishes are free, the wood is fine, the oil pan does not need to be used, and the sweet and sour sauce is boiled and tasted delicious. ^^
The grass carp picks the part with less thorns in the middle, and the pieces are washed into pieces or cut into small pieces.
Mix the fillets (blocks) with salt, pepper, and cooking wine, and marinate for half an hour.
The water in the pot is boiled with high heat, and the fish fillets (blocks) are cooked and floated for use.
In another pot, use a little oil to garnish the side dish, add water and boil, add some amount of white sugar, balsamic vinegar and salt to taste.
Gently simmer, then pour the side dish and soup on the fillet (block)
The fish must be marinated in the taste and tender!