青岛新东方烹饪课堂：传统名菜西湖醋鱼

西湖醋鱼是浙江杭州传统汉族风味名菜，通常选用草鱼做原料，烹制而成。烧好后，浇上一层平滑油亮的糖醋，胸鳍竖起，鱼肉嫩美，鲜嫩酸甜。接下来，小青的烹饪课堂就来介绍一下这道传统菜肴的烹饪工艺。

食材准备：草鱼、醋、白糖、姜、盐、料酒、葱白、水淀粉、老抽。

烹饪工艺：1.草鱼去鳞去膛洗净，正面划几刀；

2.把姜去皮，切成碎末；

3.从尾部入刀，沿脊骨向头部劈近，对切分为2半；

4.锅中放入葱姜片和清水，烧开后，捞出葱姜；

5.放入鱼，用筷子把鱼鳍支起来，让鱼成型，煮上3分钟，撇去血沫，打入凉水2次；

6.倒出汤汁，锅内加入少许的原汤和适量的老抽、料酒和姜末，盛出装盘；

7.锅中的原汁加入白糖、醋和老抽，烧开后加入湿淀粉烧至汤汁浓缩，浇在鱼身上，再撒点姜末即可。

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