Health benefits
Pepper: nourish blood, protect teeth, protect bones
Ingredients
Bass (or grass carp) ( one ) | Cooking wine ( Appropriate amount ) |
Green onion segments ( Appropriate amount ) | Ginger slices ( appropriate amount ) |
Salt ( appropriate amount ) | Light soy sauce (appropriate amount) |
Sugar ( Adequate amount ) | Pepper ( Adequate amount ) |
Balamic vinegar ( enough ) | Dark soy sauce ( a little ) |
How to make West Lake vinegar fish
1.Clean the seabass, remove the internal organs, and cut it into two parts along the main bone.
2.Put in cooking wine, ginger slices, green onions, and salt for ten minutes
3. Boil the water again and add cooking wine, green onion slices, ginger slices, salt, boil the water until it is slightly boiling (fish eyes will bubble), add the sea bass and cook for five minutes
4.Put water, cooking wine, light soy sauce, salt, sugar, and pepper into another pot (add it before the pot is boiling, otherwise lumps will form) ), balsamic vinegar, stir evenly over low heat and pour in dark soy sauce (the sauce will turn red) thicken while stirring over low heat (add cornstarch to water and stir evenly)
5. After taking out the fish, cut the ginger into rice-sized pieces and sprinkle it on the cooked seabass, then pour the sauce over it
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