Live grass carp 1 (weighing in the ballpark of 700 grams), Shao wine 25 grams, 1.5 grams of ginger, soy sauce 75 grams, 60 grams of sugar, vinegar 50 grams, wet starch 50 grams, a little sesame oil.
1. First put live grass carp into a large basin filled with water to be hungry for a couple of days, so that the fish meat will be firm and can eliminate soil odor.
2. The fish back is outwards, cutting from the tail and along the backbone to the submandibular, splitting the head, chopping off fish teeth.
3. Cooking in the pot placed 1,000 grams of water, stir to boil, and then spread out the fish, back down, put into pot to boil again, then turn to simmer about 3 minutes, until fish paddle fins erecting and eyes sticking out. then, take out with a colander, drain soup, put into a bowl with skin side up and being flat.
4. Heat up pot and pour the original fish soup 250 grams, Shao wine, soy sauce, sugar, ginger to boil. Add marinade of vinegar, starch and sesame oil, pouring in to serve.