所需食材
- 草鱼1条（约700g）
- 姜末2汤匙
- 葱段
- 料酒2汤匙
- 盐少许；糖醋汁：白糖3汤匙
- 镇江香醋4汤匙
- 生抽2汤匙
- 淀粉1汤匙
- 水150ml
食材准备
- 草鱼洗净，沿背部切成两半，鱼背划几刀方便入味
烹饪步骤
- 煮鱼：锅中水加葱段、姜片、料酒、盐烧开，放入鱼段，大火煮8分钟至熟，捞出摆盘。
- 糖醋汁：另起锅，用少许油炒香姜末，加糖、镇江香醋、生抽、水烧开，淀粉勾芡至浓稠。
- 淋汁：将热糖醋汁均匀淋在煮好的鱼身上即可。
小贴士
- 镇江香醋是正宗做法必备，不可用普通白醋代替
- 鱼煮好后要迅速淋汁，趁热口感最佳
Ingredients
- 1 grass carp (~700g)
- 2 tbsp minced ginger
- spring onion
- 2 tbsp Shaoxing wine
- salt; Sweet-sour sauce: 3 tbsp sugar
- 4 tbsp Zhenjiang black vinegar
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 150ml water
Preparation
- Clean the fish, split in half along the backbone. Score the flesh a few times for even cooking.
Steps
- Poach: Bring water with spring onion, ginger, wine and salt to a boil. Add fish and cook 8 min. Remove and plate.
- Sauce: Stir-fry ginger in a little oil, add sugar, vinegar, soy sauce and water. Bring to boil, thicken with cornstarch slurry.
- Glaze: Pour hot sauce over the fish immediately.
Tips
- Zhenjiang (Chinkiang) black vinegar is the authentic choice — it has a depth white vinegar cannot replicate
- Pour the sauce the moment the fish is plated — it should be sizzling hot
想要根据你冰箱里的食材定制菜谱？
试试 FridgeChef AI ✦