原料:草鱼1条(600克),酱油15毫升,大红浙醋125毫升,绍兴黄酒30毫升,鸡精5克,盐5克,自砂糖20克,水淀粉25毫升,姜末5克,香葱丝适量,白胡椒粉3克。 做法:1.草鱼连鱼头片成两大片(鱼尾不必),但不要切断,并在鱼背上厚肉处分别斜划3刀。 2.炒锅内放大半锅水煮沸,将相连两大片鱼放入,鱼皮朝上。加锅盖,大火煮3分钟后,用漏勺小心地将鱼捞出,表面摆上香葱丝装盘待用。 3.煮鱼汤水留约1/2碗的量(125毫升),调入酱油、绍兴黄酒和姜末。 4.大火将汤汁烧滚,依次调入白砂糖、鸡精、盐和 Raw materials: Grass carp 1 (600g), soy sauce 15ml, red vinegar 125ml, Shaoxing rice wine 30ml, chicken 5 grams, salt 5 grams, 20 grams of sugar, water 25ml starch, ginger 5 grams, Appropriate amount, white pepper 3 grams. Practices: 1. Grass carp with fish head into two large pieces (fish tail do not have), but do not cut off, and in the back of the fish thick beveled 3 knives. 2. Wok Zoom into half a pot of boiling water, will be connected to two large pieces of fish into the fish skin up. Add pot lid, simmer for 3 minutes, carefully drain the fish with a colander and place it on a chinitron. 3. boiled fish soup about 1/2 bowl volume (125 ml), transferred to soy sauce, Shaoxing rice wine and ginger. 4 fire boil the soup, followed by transferred to white sugar, chicken, salt and