Xihu vinegar fish is a famous dish of Suhang. It smells fragrant and tastes more fragrant. The practice is not complicated. The texture of the fish is fresh and tender.
The grass carp is cleaned and cleaned on the chopping board, and the fish head piece is made into two large pieces with a knife, and three knives are slanted at the back of the fish.
Put the sauce, rice wine, salt, chives and garlic for 5 minutes.
Put the water in the pot and boil it. Put the fish in boiling water, the fish skin is facing up, and cook for three minutes on the fire.
Boil the fish soup and leave 1/2 bowl of about 125ml. Transfer to soy sauce, rice wine, ginger. The fire will boil the soup, and then put white sugar, chicken essence, salt and red vinegar, white pepper, and finally ditch into the water starch, stir with a spoon, when the boiling into a red bright simmer juice can leave the fire.
Spread the soup evenly on the cooked grass fillets.
Sprinkle with ginger and serve.
Friends who like to eat fish can try it.