Fish in Vinegar Sauce

Fish in Vinegar Sauce

　　Fish in Vinegar Sauce is an excellent dish to enjoy with alcohol. It uses grass carp as the main ingredient, along with seasonings such as fresh ginger, garlic, vinegar, sugar, salt, and shredded radish. The grass carp is scaled and cleaned, with several shallow cuts made on its back. It is then rubbed with fine salt, lightly marinated for a short while, and deep-fried in hot oil until cooked. Next, the fresh ginger and garlic are stir-fried until fragrant, and a mixture of sugar syrup and vinegar is poured over the fish. The result is tender fish with a sweet and sour flavor and a tangy aroma. (Meizhou)

　　Grass carp is selected as the main ingredient. After being slaughtered, scaled, and cleaned, shallow grooves are cut into the fish’s back, and it is rubbed with fine salt and lightly marinated for a short time. The fish is then placed in hot oil to be deep-fried until cooked, removed, and arranged on a serving plate. A small amount of stir-fried ginger shreds and garlic is sprinkled on top, followed by a sauce made from a blend of sugar syrup and aged vinegar that is poured over the fish. The Fish in Vinegar Sauce features a crispy skin and tender meat, with a flavor that is sweet and sour, tangy and sweet — all perfectly balanced to whet the appetite and stimulate the taste buds.