West Lake vinegar fish

Method

1. 1 Cut the carp in half along the backbone, wash thoroughly, and pat dry.
2. 2 Bring a large pot of water to a boil, add the fish and blanch over low heat for 5 minutes until just cooked, then remove and place on a plate.
3. 3 Take a ladle of fish broth, add rice vinegar, sugar, soy sauce, crushed ginger, and Shaoxing wine.
4. 4 Simmer the sauce for 2 minutes, then dissolve the cornstarch in water to thicken it.
5. 5 Pour the hot sauce evenly over the fish, and serve immediately while the sauce is still glossy.