Health Benefits
Bass: nourishes the kidneys
Ginger: reduces qi and stops vomiting, resolves phlegm and relieves cough, dispels cold and relieves symptoms
Scallion: detoxifies
Ingredients
Perch ( one ) | Balsamic vinegar ( appropriate amount ) |
| Dark soy sauce ( a little ) | Salt ( Appropriate amount ) |
Ginger ( Appropriate amount ) | Green white ( 4 paragraphs ) |
White sugar (appropriate amount) | Cooking wine (appropriate amount) |
How to make West Lake vinegar fish
1.One seabass
2.Clean it, divide it into two parts from the back, and wash it.
3. Make three cuts on the side with the fish bone tail.
4.Put an appropriate amount of water, cooking wine, ginger, green onions and salt in the pot.
5. Boil the water in the pot to about 70 degrees and add the fish.Boil for 2 minutes without covering it.Pot lid.
6. Cover the pot after two minutes, simmer for 4 to 5 minutes and turn off the heat.Take it out after a few minutes.
7.The fish is placed on the plate
8.Put an appropriate amount of fish soup and sugar into the pot
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9.Put vinegar and dark soy sauce in the bowl.
10.After the soup is boiled, add vinegar, dark soy sauce, and water starch to thicken it.
11. Pour evenly on the fish, ok done.
Tips
If you don't have sea bass, you can choose grass carp of about 1.5 pounds.I chose sea bass because it has less spines and tender meat.
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