西湖醋魚英語介紹怎麼說

⑴ 杭州特產用英文怎麼說譬如西湖醋魚等

Hangzhou specialty procts
West Lake fish cooked in vinegar

⑵ 求中國八大菜系的英文版介紹 不要那種google翻譯的...

Eight Regional Variations
• Chinese cuisine has a number of different genres, but the most influential and typical known by the public are the 'Eight Cuisines'.
• These are as follows: Shandong Cuisine, Sichuan Cuisine, Guangdong Cuisine, Fujian Cuisine , Jiangsu Cuisine, Zhejiang Cuisine, Hunan Cuisine, and Anhui Cuisine.
• The essential factors that establish the form of a genre are complex and include history, cooking features, geography, climate, resources and life styles.
Sichuan Cuisine
• This combines the cuisines from Cheng and Chongqing.
• It features pungent seasonings which were famed as 'Three Peppers' (Chinese prickly ash, pepper and hot pepper), 'three aroma' (shallot, ginger, and garlic), 'Seven Tastes' (sweet, sour, tingling, spicy, bitter, piquant, and salty), and 'eight flavors' (fish-flavored, sour with spice, pepper-tingling, odd flavor, tingling with spice, red spicy oily, ginger sauce, and home cooking).
• 三香三椒，七滋八味
• 三香乃蔥、姜、蒜，
• 三椒乃辣椒、胡椒、花椒，
• 三料乃醋、郫縣豆瓣醬、醪糟。
• 炒菜需有蔥姜蒜,這是放之四海而皆準的真理，四川人尤其把這三椒的花樣弄得別出心裁，產生了七滋八味。
• 七滋是指：酸、甜、苦、辣、麻、香、咸。
• 八味是指：魚香、麻辣、酸辣、干燒、辣子、紅油、怪味、椒麻。
• 九雜是指用料之雜。
• Delicious dishes menu:
– Stir-fried Tofu with Minced Beef in Spicy Bean Sauce - A real feast of tender bean curd, minced beef, pepper and bean sauce.
– Lung Pieces by Couple - a quite popular in Cheng. It got the name because the dish was ever sold be a couple and today it remains the original savor, tender meat, tingling and spicy.
– Gong Bao Ji Ding - in Chinese it is called Gong Bao Ji Ding. This is a tender chicken dish, tender as the meat is quickly fried. Flavored with peanuts, this is tasty and very popular

Shandong Cuisine
• This is the local flavor of Jinan City and Jiaodong peninsula derived from the use of shallots and garlic. Both restaurant Chefs and those in families are expert in cooking seafood, soups, meat and offal. The typical menu can include many delicate dishes such as:
– Braised sea whelks in brown sauce 紅燒海螺
– Braised sea slug with crab meat in brown sauce 蟹燒海參
– Quick- boiled clam 油爆大蛤
– Dezhou grilled chicken 德州扒雞

Guangdong Cuisine
• Guangdong Cuisine takes fine and rare ingredients and is cooked with polished skills and in a dainty style. It emphasizes a flavor which is clear but not light, refreshing but not common, tender but not crude. In summer and autumn it pursues clarity and in winter and spring, a little more substance. Typical menu here can ultimately embody these characteristics:

Jiangsu Cuisine
• Jiangsu Cuisine developed from the local recipes of Yangzhou, Suzhou and Nanjing. Its main cooking techniques are braising and stewing, thereby enhancing the original flavor and sauce.
• The elegant color, novel sculpts, with salt and sweet taste will soothe your stomach.
– Braised meat with vegetables and wine 百菜酒燜肉
– Stuffed pork breast with pine kernels 松子肉
– Lion『s head braised with crab-powder 蟹粉獅子頭

Zhejiang Cuisine
• As Zhejiang cuisine consists of hundreds of small delicacies from its main cities, it takes in Hangzhou's fineness and diversification, Ningbo's softness and originality, and Shaoxing's pastoral interests.
• The chief techniques of cooking lie in the methods used such as frying, quick-fry, stir-fry, braising, and steaming.
– West-lake braised fish in vinegar 西湖醋魚
– Shelled shrimps cooked in Longjing tea 龍井蝦仁

Hunan Cuisine
• Hunan cuisine lays a stress on the use of oil, dense color, and techniques that proce crispness, softness and tenderness as well as the savory flavors and spices.
– Braised dried pork with eel slices 臘肉燜鱔片
– Sweet lotus seed 冰糖蓮藕
– Steamed fried pork in black bean sauce 走油豆豉扣肉

Fujian Cuisine
• Fujian cuisine has four distinctive features, that is, fine cutting techniques, alternative soups, unique seasonings, and exquisite cooking.
– Crisp pomfret with litchi 荔枝鯧魚
– Fricassee shark』s fin with chicken 白燒大翅
– Fried prawn shaped as a pair of fish 太極明蝦
– Steamed chicken ball with egg-white 蒸芙蓉雞球

Anhui Cuisine
• It is mainly composed of local flavors of Huizhou and other areas along the Yangtze River and the Huai River. Among the dishes on the Ahhui cuisine menu, you will find less fried or quick-fried dishes than those that are braised. People here are inclined to add ham as seasoning and sugar candy to enrich the freshness and are quite accomplished in the art of cooking.
– Gourd ck 葫蘆鴨子
– Fuliji stewed chicken 符離集燒雞

⑶ 求各種杭幫菜的英語，越多越准越好，給分的

杭幫菜（Hangzhou dishes）
西湖醋魚 West Lake Fish in Vinegar Gravy
糖醋排骨 Sweet and Sour Spare Ribs
杭州醬鴨 Hangzhou ck
砂鍋魚頭豆腐 Stewed Fish Head with Tofu in Pottery Pot

經典杭幫菜：
西湖醋魚、東坡肉、專炸響屬鈴、紅燒栗子肉、木樨肉、老鴨煲、龍井蝦仁、宋嫂魚羹、花童子雞、八寶豆腐、斬魚圓、砂鍋魚頭豆腐、糟燴鞭筍、栗子炒子雞、板栗燒肉、糖醋排骨、椒鹽蝦、油爆河蝦、鹽水蝦、糖醋咕老肉、油燜春筍、油燜茄子、杭三鮮、紅燒獅子頭、紅燒雞翅、爆炒田螺、魚頭豆腐湯、杭州醬鴨等。

我只能找到幾種菜的英文名~
求採納~！

⑷ 西湖醋魚用英語寫來歷

西湖醋魚復
[名] Steamed Grass Carp in Vinegar Gravy; West Lake live fish; West Lake sweet-and-sour fish;
[例句]東坡肉、制叫花雞、龍井蝦仁、西湖醋魚都是有名的菜餚。
Dongpo pork, Beggar's chicken, fried shrimps with Longjing tea, and West Lake fish are among the most popular dishes.

⑸ 名菜的英文描繪

全體乳豬 Roast whole suckling pig
特色五福拼盤 Special five varieties
葡國碳燒肉Portuguese roast pork
脆皮靚燒雞Crispy chicken
湛江皇後水晶雞Zhanjiang Crystal chicken
金牌回香雞Golden tasty chicken
鹽香脆皮雞Salty crispy chicken
高州蔥油先雞Gaozhou style shallot favour Chicken
蜜汁碳燒*燒Honey charcoal pork
碳燒靚排骨Charcoal spare ribs
骨香乳鴿Tasty baby pigeon
錦綉燒味拼盤Assorted barbecue meat
新派鹵水拼盤New style soy sauce stewed meat
新派鹵水掌翼New style soy sauce stewed goose wing and feet
新派鹵水大腸頭New style soy sauce stewed pig』s intestine
新派鹵水肚仔New style soy sauce stewed pig』s tomach
新派鹵水腳仔New style soy sauce stewed pig』s hoof
鹽焗腎片Baked salty chicken kidney
涼拌海蜇Marinated cold jelly fish
刀拍黃瓜Marinated cold cucumber
小食類Entree
日式海蜇Japanese style Jelly Fish
日式八爪魚Japanese style Octopus
涼拌青瓜Marinated cold cucumber
涼拌粉皮Marinated cold bean pasty
蒜香腎片Garlic taste kidney
蒜香豬耳仔Garlic taste pig』s ear
麻辣鳳爪Spicy hot chicken feet
琥珀核桃Deep fried walnut in Syrup

特別介紹Special Recommendation

泰汁銀雪魚Codfish in Thai sauce
甜麥豆炒帶子北極貝Stir fry sweet bean scallops
脆皮咸豬手Salty taste crispy trotter
XO醬爆花枝片XO Soy Sauce Fry Flower Branch Pieces
蘆筍蚌肉鴿片Stir fry boneless pigeon, mussel and asparagus
鹽焗豬肚Baked salty pig』s stomach
XO醬爆生腸Stir fry intestines in XO sauce
辣子雞Stir fry chicken with hot chilli
酥炸百花球Crispy fry flower ball
醬爆竹腸Stir fry intestines with bean sauce
黑椒蝴蝶骨Fry sphenoid with black pepper
剁椒魚咀Stir fry fish head with hot chili
紅蔥頭蒸雞Braise chicken with shallot
沙鍋魚頭煲Braise fish head clay pot
爆野兔Stir fry rabbit
京蔥爆駝峰肉Stir fry camel hump with shallot
西芹腰果核桃肉Stir fry celery, cashew and walnut
鮑汁百靈菇鵝腸Stir fry mushroom and goose intestine in abalone sauce
椒鹽排骨Spicy spare ribs
剁椒魚咀Stir Fry fish mouth with chopped pepper
尖椒豬肚Stir fry Pig』s Stomach with hot chili
羅定豆豉雞Luoding style braise chicken in bean sauce
辣子雞丁Stir fry chicken dices with hot chili
鮑汁百靈菇Stir fry mushroom with abalone sauce
紅蔥頭豬俐Stir fry pig』s tongue with onion
鹽焗腎片Salt Kidney Pieces
蒜香骨Garlic tasty spare ribs
栗干炆雞Stew chicken with chestnut
川汁雞球Sichuan style chicken meat ball
醬爆雙脆Soy sauce fry double cracking
水煮牛肉Poach beef with hot chili
鮮魷讓鯪魚膠Squid with fish stuffing
豆腐魚頭煲Boil Fish Head with bean curd
豉汁蒸排骨/魚Steam spare ribs/fish with black bean sauce
豉油王鵝腸Stir fry goose intestines with soy sauce
姜蔥爆牛肉Stir fry beef with ginger and shallot
黑椒炒牛肉Stir fry beef with black pepper
茶樹菇蒸牛柳Steam beef and mushroom
醬爆牛柳Stir fry beef in bean sauce
剁椒魚頭Stir fry fish head with chopped hot chili
生炒骨/酸甜排骨Sweet and sour spare ribs
老壇子 Old crock
海味什錦煲Stew seafood combination in clay pot
泰式鳳爪Thailand style chicken feet
回鍋肉Sichuan style stew pork
梅菜蒸肉片Steam port with preserved vegetable
西汁雞扒Chicken with western sauce
鮮淮山炆排骨Stew spare ribs with yam
翠玉蘭花 Stir fry broccoli
酸茄黃金釀Brew sweet and sour eggplant
雙菇扒菜膽略Stir fry mushrooms
牛肉炒蛋Stir fry beef and egg
涼瓜炒牛肉Stir fry beef with bitter melon
竹笙釀玉液Brew bamboo Shoot with wine
金華娃娃菜Stir fry baby cabbage
尖椒牛肉Stir fry beef with hot chili
蘆筍炒牛肉Stir fry beef and asparagus
西蘭花超魷魚Stir fry squid and broccoli
西芹炒臘味Stir fry preserved ham and celery
XO醬爆魷魚Stir fry squid in XO sauce
韭菜花炒銀魚Stir fry whitet with chives
土豆炒肉片Stir fry pork with potato
煲淋大芥菜Leaf mustard in soup
三色蒸蛋Steam eggs
絲瓜炒肉片/豬肝/豬什Stir fry pork/liver/bowels with gourd
潮式大芥菜肉碎Chaozhou style mustard leaf and minced pork
豆豉鯪魚炒時蔬Stir fry fish and vegetable in black bean sauce
節瓜蝦米粉絲煲Stew dried shrimps, vermicelli and melon in clay pot
涼瓜炒肉片Stir fry pork with bitter melon
酸豆角炒肉碎Stir fry minced pork with pickle bean
菜甫煎蛋Fry egg with vegetable
榨菜肉絲韭黃Stir fry pork with pickle vegetable and leek
上湯油菜Boil vegetable in chicken stock
鹽水菜芯Boil vegetable in salty water
廣州炒飯Guangzhou Fry Rice
白玉藏珍』Treasures hides in white jade
麻婆豆腐Sichuan style bean curd
涼瓜炒蛋Fry Eggs with bitten melon
炒油菜Stir fry vegetable
茄子煲Stew eggplant clay pot
蒜蓉炒絲瓜Stir fry gourd with garlic
虎皮尖椒Tiger Skin fry pepper
辣椒圈炒蛋Stir fry egg in hot chili
酸辣土豆絲Chili and sour potato
干炒牛河Dry fry rice noodles with beef
肉片炒麵Stir fry noodles with pork
齋湯面Vegetarian noodle soup
豆豉爆辣椒圈Stir fry hot chili with bean sauce
老火例湯Soup of the day
豆腐魚頭湯Fish head and bean curd soup
番茄豆腐湯Tomato and bean curd soup
紫菜蛋花湯Laver and egg soup
椰子燉雞Braise chicken in coconut
土茯苓煲龜Tortoise with tuckahoe soup

單尾品種Snacks and Desserts

榴槤酥Durian Crisp Nosh
*燒酥Barbecued Pork Crisp Nosh
蘿卜酥 Turnip Crisp Nosh
蛋撻 Egg custard nosh
咸甜薄撐Salt/Sweet pancake
潮式煎餅Chaozhou style pancake
番茨餅Sweet potato pancake
黃金餅Golden cake
蔥油餅Shallot pancake
香煎生肉包Fried minced pork bun
鴛鴦饅頭Assorted steamed bun
炸饅頭Fried bun
pork with preserved vegetable 梅菜扣肉
steamed minced pork with salt fish 咸魚蒸肉餅
sauté diced pork fillet with brown sauce 醬炸裡脊丁
ham with fresh bamboo shoots 鮮筍火腿
braised pork leg 紅燒豬蹄
pig tripe with chili sauce 麻辣豬肚
sliced meat and liver with fried rice crust 雙片鍋巴
pork chops with bean sauce 豆豉排骨
pork chops with sweet and sour sauce 糖醋排骨
sauté pork cubelets with hot pepper 宮保肉丁
meat with cayenne pepper 麻辣白肉
braised pork tendons 紅燒蹄筋
meat balls braised with brown sauce 紅燒獅子頭
fried crisp pork slices with sugar powder 糖粉酥肉
roasted suckling pig 烤乳豬
fried crisp pork 脆皮鍋酥肉
stewed pork with preserved bean curd 腐乳燉肉
braised pork slices in soy sauce 紅燒扣肉
quick-fried pork and scallions 蔥爆肉
sweet and sour pork 咕嚕肉
steamed pork with rice flavor in lotus leaves 荷葉粉蒸肉
double cooked pork slices 回鍋肉
beef with orange peel 陳皮牛肉
mutton shashlik 烤羊肉串
rinse-mutton / mutton slices rinsed in chafing dish 涮羊肉
mutton braised in brown sauce 紅燒羊肉
湯類：
consommé 清湯
chowder 羹
double-stewed soup 老火湯
pork and radish soup 連鍋湯
three fresh delicacies soup 三鮮湯
five-flavored mutton soup 五滋湯
shark』s fin soup 魚翅湯
scallop soup 干貝湯
snake potage with eight delicacies 八珍蛇羹
stewed white gourd soup with eight ingredients 八寶冬瓜盅
ginseng and black hen soup 人參燉烏雞
laver egg soup 紫菜蛋花湯
soup with bamboo shoots and fresh mush 竹筍鮮蘑湯
mushroom soup 清燉冬菇湯
Mt. Lushan stone fungus soup 廬山石耳湯
sliced roast 火鴨芥菜湯
mashed chicken and asparagus soup 蘆筍雞茸湯
consommé of snow egg with bean sprouts 豆苗鞭蓉蛋湯
hors d』oeuvers Jinjiang style 錦江拼盆
butterfly-shaped appetizer 蝴蝶冷盆
assorted appetizer 什錦冷盤
eight-diagram-shaped appetizer 太極八卦
spiced chicken liver and gizzard 鹵雞珍肝
shredded boiled pork meat 鹵牛肉
spicy chicken giblets 鹵雞雜
salted ck gizzards 鹽水鴨肫
ck wing tips 鴨翅膀
cold ck web 拌鴨掌
ck flippers with mustard sauce 芥末鴨掌
spiced peanuts 五香花生仁
sauté sword beans with dried shrimps 開洋熗刀豆
pickled hot vegetables 泡辣菜
cold vermicelli with mustard and meat shreds 冷拌粉皮
wine preserved crabs 醉蟹
boiled shrimps with salt 鹹水蝦
sliced pork tripe in hot chili oil 紅油肚片
chicken pickled in fermented rice wine sauce 糟雞
roast ck / goose 燒鴨（鵝）
multi-flavor chicken 怪味雞
spiced beef 麻辣牛肉條
mixed meat in aspic 白切肉
sauté meat and vegetable 什錦肉凍
marinated chicken feet 五香鳳爪
spiced marinated chicken 五香醬雞
chicken skin with mustard sauce 芥末雞皮
chicken slices with bean jelly sheets 雞絲粉皮
chicken sings with chili sauce and sesame paste 辣味麻醬雞翅
roast ck shred in sauce 拌烤鴨絲
ck cutlets with sesame paste 麻醬鴨塊
stewed salt-preserved ck 桂花鹽水鴨
shrimp chip 蝦片
cucumber with jellyfish and dried shelled shrimp 瓜皮蝦
raw fish in sauce 生拌魚
bird』 s nest in crystal sugar 冰糖燕窩
braised snipe in port wine 紅酒燒竹雞
grilled young pigeon 鐵扒乳鴿
minced quail 鵪鶉松
eggs preserved in wine 糟蛋
pickled egg 醬蛋
egg in tea 茶葉蛋
spiced goose wing tps and webfeet 蒸臘鵝
spiced goose, Chaozhou style 潮州鹵鵝
roast goose, Chaozhou style 潮州燒雁鵝
braised whole ck in soy sauce 紅燒全鴨
spiced ck 五香鴨
steamed Nanjing salted ck 蒸南京板鴨
roast Beijing ck 北京烤鴨
sliced chicken in wine sauce 香糟雞片
deep fried spring chicken 炸童子雞
steamed chicken in lotus leaf packets 荷葉粉蒸雞
fried chicken in paper packets 炸紙包雞
chicken in orange flavor 陳皮雞
curry chicken 咖喱雞
braised chicken in casserole 砂鍋雞
mud-baked chicken 叫化子雞

⑹ 用英語介紹西湖醋魚的由來，或者其他菜名的由來

西湖醋魚 ：

翻譯：
Steamed Grass Carp in Vinegar Gravy dishes in Hangzhou as West Lake's most prestigious, begin business in Southern Song Dynasty emperor,according to ancient records, Steamed Grass Carp in Vinegar Gravy a dishfrom "Uncle sister-in-law Chuan zhen".
Legend has it that when the Southern Song Dynasty, song brothers two people, knowledge quite, but officials do not want to, and seclusion Jianghu,rely on fishing for a living. A local bully, name Zhao Da Guanren, he saw Song Sao's youth and beauty, is plotting to kill the songxiong, to occupy the Song Sao. So far, Disaster comes. Song Jiashu's wife, grief. In order to offer brotherrevenge, uncle sister-in-law together to the Yamen innocence complain, which know at the time of the government and the evil one nostril, not to complain,anti beaten, put them out of yamen. After coming home, only to let the younger brother sister-in-law fled away from home. Uncle sister-in-law broke up, Song Sao special sugar, vinegar burn a bowl of grass carp, brother said: "this dishare sweet and sour, hope you have have one's day today, do not forget the bitterness". Later, song brother out, anti Jin Weiguo, made a contribution,returned to Hangzhou, the punishment of the villain, but always can not findsister-in-law's whereabouts. Time to go out to dinner, at that this dish, after questioning the parties know sister-in-law anonymity when kitchen workershere, which was a reunion. Therefore, the "Uncle sister-in-law Chuan Zhen"this beautiful dish, also with the same legend spread in folk.

⑺ 西湖醋魚的英語

1、West Lake Fish in Vinegar Gravy
2、West Lake vinegar fish
3、Steamed Grass Carp in Vinegar Sauce
三種說法 我給有道上抄過來的 看能否用專上 、、屬、

⑻ 西湖醋魚的英文介紹（各位高手幫幫忙），急啊！

The west lake in hangzhou, zhejiang province, is "vinegar fish traditional flavor dishes. This dish selection" kun "west lake as raw materials, before cooking fish first commonly in the cage in the hungry fish to raise a day or two, make its excrete intestinal sundry, remove the smell of soil temperature. While cooking was very strict, can use only three or four minutes burn properly. It later, then pour a layer of smooth sleek, sweet and sour fish up their pectoral fins, tender beauty, with crab flavor, sweet and sour. Meat is tender and tao zi China.

⑼ 求助高手 用英文介紹西湖醋魚的做法

中文的做法：
原料：活草魚1條重克，蔥4根，薑片5塊。
步驟：1、先加工活草魚.刮掉魚鱗，清洗干凈後，從魚背處剖開，取出內臟，魚頭也要劈開，展開來，就象是腹部相連的連體魚.用刀在魚身上劃幾刀，這種刀法，叫"切牡丹片"，這樣燒起來容易入味。

2、用中火把鍋燒熱，放50克(1兩)油，投入蔥和姜塊，煸香後，放15克(3錢)黃酒，加水(水量要能把魚淹沒)，再放3O克(6錢)醬油，5克(1錢)鹽.煮開後，把魚放入，先用旺火燒開，再改用中火，把魚煮熟，但不要煮老了.竅門是:看到魚鰭豎起來，眼珠突出，就可以撈起來，這樣能保證魚肉的鮮嫩.一般說從水開到出鍋大約需要15分鍾左右。

3、把煮魚的湯舀出100克(2兩)放在炒鍋里，加10克(2錢)醬油，50克(1兩)白糖，50克(1兩)米醋和少許鹽，燒開，再加30克(6錢)水澱粉勾芡.這就是糖醋鹵汁.鹵汁內淋少許熟油，然後出鍋澆在魚身上，面上需撒上極細的薑末10克(2錢)。
那位高手幫我翻譯下。。。。中文的做法：
原料：活草魚1條重6O0克，蔥4根，薑片5塊。
步驟：1、先加工活草魚.刮掉魚鱗，清洗干凈後，從魚背處剖開，取出內臟，魚頭也要劈開，展開來，就象是腹部相連的連體魚.用刀在魚身上劃幾刀，這種刀法，叫"切牡丹片"，這樣燒起來容易入味。

2、用中火把鍋燒熱，放50克(1兩)油，投入蔥和姜塊，煸香後，放15克(3錢)黃酒，加水(水量要能把魚淹沒)，再放3O克(6錢)醬油，5克(1錢)鹽.煮開後，把魚放入，先用旺火燒開，再改用中火，把魚煮熟，但不要煮老了.竅門是:看到魚鰭豎起來，眼珠突出，就可以撈起來，這樣能保證魚肉的鮮嫩.一般說從水開到出鍋大約需要15分鍾左右。

3、把煮魚的湯舀出100克(2兩)放在炒鍋里，加10克(2錢)醬油，50克(1兩)白糖，50克(1兩)米醋和少許鹽，燒開，再加30克(6錢)水澱粉勾芡.這就是糖醋鹵汁.鹵汁內淋少許熟油，然後出鍋澆在魚身上，面上需撒上極細的薑末10克(2錢)。
那位高手幫我翻譯下。。。。中文的做法：
原料：活草魚1條重6O0克，蔥4根，薑片5塊。
步驟：1、先加工活草魚.刮掉魚鱗，清洗干凈後，從魚背處剖開，取出內臟，魚頭也要劈開，展開來，就象是腹部相連的連體魚.用刀在魚身上劃幾刀，這種刀法，叫"切牡丹片"，這樣燒起來容易入味。

Chinese practices:
Materials: living grass a heavy 6O0 grams, 4 green onions, ginger 5.
Step: 1, first processing live grass carp. Scraped scale, clean, the fish back from the Department cut open, remove the internal organs, head must split, start to, like a piece of fish abdomen connected. With a knife in fish program several times, this knife, called "Cut peonies film", it is easy flavorful roast.

2, heat a saucepan with the torch, put 50 grams (1 2) oil, put onion and root ginger, stir after incense, put 15 grams (3 money) rice wine, add water (water should be able to fish submerged), add 3O g (6 money) soy sauce, 5 grams (1 money) salt. boil, put the fish into the first stir-boil, then switch to medium heat, cook the fish, but do not cook old. The trick is: see erected fins, eyes prominent, you can scooped up the fresh fish that can guarantee. Generally, open to the leaves the pot from the water about 15 minutes.

3, cooked the fish soup ladle out to 100 grams (2 2) on the wok, add 10 grams (2 money) soy sauce, 50 grams (1 2) sugar, 50 grams (1 2) rice vinegar and a pinch of salt, burning open, together with 30 grams (6 money) water starch thicken. This is the sweet and sour sauce. add to sauce, pour a little immature oil, then pour in the fish leaves the pot, sprinkle with very fine surface required ginger 10 grams (2 money).
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