用英語介紹糖醋魚怎麼做

『壹』 有沒有糖醋魚做法的英文簡介就是sweetandsourfish

胡蘿卜: one, into the 180-degree oil bombing and deep fry outside changed after Crisp out, while fish fever、大棗。
5.5 Mixed Juice Cup, lotus seeds，加熱，酒3大匙, carrots. 7、鯉魚粘滿小麥粉：大棗8粒 蓮子12個 銀耳5克
鯉魚1尾 干香菇2個 酒2大匙 生薑汁1大匙
澱粉適量 胡蘿卜5cm 洋蔥1個 紅柿椒半個
青柿椒1個 甜酸餡用料（煮棗汁和煮蓮子汁
混合汁1、胡椒·少量、趁魚熱時，然後再加入綠. 5, carp remove the offal to scales。去掉油. 3 tablespoon vinegar。
Sweet and sour fish Materials (4) Chinese jujube 8 、洗凈, onion，炒香菇, then adding green、大棗，分別放在足量的熱水中浸泡，
水1、野菜全部切絲, adding the 有 ② stuffing and sweet and sour mixture into a paste with water-soluble starch molation.5大匙）
做法, wild all cut into shreds。
3，魚放在上面. 2 Pour put out seeds, quickly stir-fry、洋蔥，加水煮20分鍾，加入②的煮汁和酸甜餡的混合物、中華鍋洗凈：1, carp Nianman wheat flour. Date seeds into juice in juice.5杯, fry mushrooms, 1、紅柿椒: 12 tablets seeds 5 grams Tremella Mei Lei Yue dry mushrooms 2 1 2 tablespoon ginger juice 1 tablespoon wine 5cm carrot and onion starch appropriate one half red persimmon Law Green pepper paste used one Sweet (jujube juice and cook boil cooking juice 1、鯉魚剖開內臟, jujube. Discard oil，入180度油中炸. 3.5 tablespoon water) Practices 、銀耳汁、干香菇, retention methodology, Tremella juice, date.5大匙. 4，然後把6的剩餘部分撒在上面即成、取出蓮子放到小鍋中, 3 tablespoon wine, washed Baptist immersed in the wine mixture of ginger juice and flavor, Tremella。
2, red persimmon Law, salt and pepper in a small amount of starch 1，砂糖3大匙, heat，炸至外面變酥後取出, cleaned Tremella, 3 tablespoon sugar，
醋3大匙，煮1－2分鍾，澱粉1, the Chinese wash pot add 2 tablespoon of fresh oil, seeds

『貳』 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).
西湖醋魚 Motorcoach

『叄』 用英語簡單介紹糖醋魚

Sweet and sour fish

The way to make sweet and sour fish is simple, which is a common dish in the recipe. The taste of sweet and sour fish belongs to sweet and sour taste, and the way to make sweet and sour fish belongs to cooking. But how to make sweet and sour fish is the most delicious. It mainly depends on your taste habits to adjust the details.

The main ingredients for making sweet and sour fish are grass carp, green pepper, onion, rice wine, onion, ginger, soy sauce, sugar, vinegar, salt, sesame oil, flour (corn), vegetable oil.

Grass carp: grass carp is rich in unsaturated fatty acids, which is good for blood circulation, and is a good food for cardiovascular patients;

grass carp is rich in selenium, which is often eaten with anti-aging and beautifying effects, and also has a certain prevention and treatment effect on tumors; for people who are thin and have poor appetite, grass carp is tender and not greasy, which can appetize and nourish.

Green pepper: green pepper fruit contains extremely rich nutrition, and its vitamin C content is higher than eggplant and tomato. The spicy and fragrant capsaicin can increase appetite and help digestion.

The capsaicin contained in pepper can promote fat metabolism, prevent fat accumulation in the body, and help rece fat, rece weight and prevent disease.

糖醋魚

糖醋魚的做法簡單，是菜譜里的常見菜，糖醋魚口味屬於糖醋味，做法屬燒菜類，但怎麼做糖醋魚最好吃，主要看自己的口味習慣進行細節調整。

做糖醋魚主要的食材有草魚、青椒、洋蔥、江米酒、大蔥、姜、醬油、白砂糖、醋、鹽、香油、粉(玉米)、植物油。

草魚：草魚含有豐富的不飽和脂肪酸，對血液循環有利，是心血管病人的良好食物；

草魚含有豐富的硒元素，經常食用有抗衰老、 養顏的功效，而且對腫瘤也有一定的防治作用；對於身體瘦弱、食慾不振的人來說，草魚肉嫩而不膩，可以開胃、滋補。

青椒：青椒果實中含有極其豐富的營養，維C含量比茄子、番茄都高，其中芬芳辛辣的辣椒素，能增進食慾、幫助消化，辣椒所含的辣椒素，能夠促進脂肪的新陳代謝，防止體內脂肪積存，有利於降脂減肥防病。

『肆』 英文翻譯糖醋魚的做法

翻譯如下：

菜名： 糖醋魚（京菜）

Name: Sweet and Sour Fish (Beijing cuisine)

特點： 色澤金黃,甜咸適口,外焦里嫩.

characteristics: golden color, sweet and salty palatability, outside Jiaoli tender.

原料：

Ingredients:

黃魚(也可用草魚,鯉魚等)1尾(重約750克),金糕,青梅各5克, 蔥10克,姜10克,白糖125克,醋50克,鹽3克,料酒15克,醬油10克,油,澱粉,薑汁各適量.

Yellowfish (also available grass carp, etc .)1 tail (weighing about 750g), golden cake, green plum 5g each, onion 10g, ginger 10g, sugar 125g, vinegar 50g, salt 3g, cooking wine 15g, soy sauce 10g, oil, starch, ginger juice each right amount.

做法：

Practice:

(1)魚去磷,鰭,腮,內臟洗凈,魚身兩側每隔2厘米切一刀至魚骨,然後順骨切1.5厘米,使魚肉翻起.金糕,青梅切小丁用開水略燙。

(1) fish phosphorus removal, fins, gills, internal organs wash, fish every 2 centimeters on both sides of the cut to the fish bone, and then along the bone cut 1.5 centimeters, so that the fish up. Gold cake, green plum cut small Ding with boiling water slightly hot.

(2)起鍋放油燒7-8成熱,投入掛澱粉的魚微火炸透,撈廚房盤中.

(2) Put oil into the pan and heat it up to 7-8. Put it into the starchy fish and fry it thoroughly.

(3)鍋留底油燒熱,加入蔥,薑末爆香,蔥,薑末撈出,放入醬油,白糖,鹽,料酒,醋,薑汁,燒開淋水澱粉製成糖醋汁,澆在炸好的魚上,在撒青梅,金糕丁即可。

(3) Put in soy sauce, sugar, salt, cooking wine, vinegar, ginger juice, boil water starch to make sweet and sour juice, pour on fried fish, sprinkle green plum and golden cake.

『伍』 求幫助：糖醋魚的做法翻譯成英文。

Stuff 1 onion, garlic, 3, 5 tablespoons of tomato sauce, white vinegar 3 tablespoons sweet cooking wine 2 tbsp vinegar 2 tbsp Ping Yu Ren 300 g green beans 1 carrot 1 / 3 2 slices ginger 2 green onions Approach Peel onions, wash, dice; garlic, peeled, are mince. Heat 1 tablespoon oil into the pot, add minced garlic, onion until fragrant, add other materials boil about 2 minutes. Wash peeled carrots, shred; onions washed shred; ginger Wash, shred; green peas washed into the boiling water in the boil hot, picked up drain. Ping Yu to the scales and viscera washed both sides of the designated number of the fish knife, sprinkle with shredded ginger, moved into steamer steamed. Sweet and sour sauce to take one third of the juice were poured on the steam a good Ping Yu, sprinkle with spring onion, carrots and peas jen wire can be brought out. Tips: Sweet and sour fish cream sauce if eaten, can fishing except food resie, filtered cold preservation, you can re-use.

『陸』 有沒有糖醋魚做法的英文簡介

Sweet and sour fish
主料鯉魚兩斤

The main two pounds of carp
輔料腌料：鹽少許 腌料：料酒1茶匙 家樂濃湯寶1粒 醬油2茶匙 料酒2茶匙 白糖3茶匙 香醋2茶匙 蒜末適量 香蔥段適量 薑片適量 香菜2根 油適量 清水適量

Marinade for accessories: a little salt marinade: cooking wine 1 teaspoon Knorr soup treasure 1 grain of soy sauce 2 tsp cooking wine 2 teaspoons of sugar 3 teaspoons of vinegar 2 tsp garlic at the end of the right amount amount of onion ginger the amount of coriander 2 the amount of oil water amount

1.准備全部食材
1 prepare all the ingredients

2.將魚收拾干凈，洗凈後，在魚身斜切幾個切口，不要切斷
2 the fish are cleaned, washed, in the fish with several incisions, don't cut off

3.在魚身上加入鹽、料酒抹勻，靜置20分鍾去腥備用
3 in the fish with salt, cooking wine evenly, set aside for 20 minutes to spare fishy

4.鍋中放油燒至五成熱，將魚下鍋煎至兩面金黃後，撈出備用
4 pot put the oil till 5 into heat, cook the fish fry until both sides are golden yellow, remove and reserve

5.鍋中留少許油，保持油溫，爆香香蔥段、薑片、蒜末炒香後，放入魚
5 in the pot to stay a little oil, keep oil, saute scallion, ginger, garlic and saute until fragrant, add fish

6.加入清水、醬油、料酒、白糖、香醋、家樂濃湯寶，大火煮開
6 add water, cooking wine, soy sauce, sugar, vinegar, Kellogg Bao soup, the fire to boil

7.待濃湯寶融化後，會令湯汁變得層層拉絲，醇厚美味。繼續大火，直至湯汁收干即可盛出，加香菜點綴即可
7 to be melted to treasure soup, soup becomes layers of drawing, mellow delicious. Continue to fire until the sauce is dry, dish out, add parsley embellishment

糖醋鯉魚的製作注意：

1、鯉魚魚腹兩側各有一條同細線一樣的白筋，去掉可以除腥味。

2、鯉魚因為它們本身就具有很好的鮮味，所以製作過程中可以不放味精。

3、鯉魚剖開洗凈，放牛奶中泡一會兒可除腥提鮮。

4、炸魚時手提魚尾，邊炸邊用熱油淋澆魚身，定型後再全部入油浸炸。

5、做湯的時候注意口味的調和，勾芡的時候濃度要把握好。

『柒』 如何做糖醋魚，用英文

1.Cut fish into bite sized pieces.Sift the flour corn flour and salt together in a mixing bowl. make a well in the center, add the egg and mix with a little of the flour, using a wooden spoon or hand. Add soy sauce and draw in the flour, beat until the better is smooth. beat in the sugar.black pepper and vinegar. Marinate the fish pieces in the batter for 2-3 hours.
2. In a small saucepan mix together, the chicken stock, pineapple syrup, vinegar, sugar, ketch up, corn flour, salt and soy sauce.
3. Bring to boil, stirring constantly,simmer for 3-4 minutes. Keep hot.
4. Heat oil in a wok and deep fry the marinated fish pieces until crisp and golden. Drain on absorbent kitchen paper.
5. Cut pineapple, carrot, spring onion, white onion and bell pepper into wedges.
6. Heat 2-3 tbs. of oil and fry all of the vegetables for 3-4 minutes or until the vegetables are tender but still crisp.
7. Put the fried chicken pieces into the vegetables and pour the sauce over it, stirring constantly cook for 1 minute.
8. Serve in a hot bowl with plain or fried rice.

『捌』 用英語概述糖醋鯉魚的做法

Marinade for accessories: a little salt marinade: cooking wine 1 teaspoon Knorr soup treasure 1 grain of soy sauce 2 tsp cooking wine 2 teaspoons of sugar 3 teaspoons of vinegar 2 tsp garlic at the end of the right amount amount of onion ginger the amount of coriander 2 the amount of oil water amount。

Sweet and sour fish approach：

1、 prepare all the ingredients；

2、the fish are cleaned, washed, in the fish with several incisions, don't cut off；

3、in the fish with salt, cooking wine evenly, set aside for 20 minutes to spare fishy；

4、pot put the oil till 5 into heat, cook the fish fry until both sides are golden yellow, remove and reserve；

5、in the pot to stay a little oil, keep oil, saute scallion, ginger, garlic and saute until fragrant, add fish；

6、add water, cooking wine, soy sauce, sugar, vinegar, Kellogg Bao soup, the fire to boil；

7、to be melted to treasure soup, soup becomes layers of drawing, mellow delicious. Continue to fire until the sauce is dry, dish out, add parsley embellishment；

糖醋鯉魚是用鯉魚製作的一道山東濟南傳統名菜，為魯菜的代表菜品之一，色澤金黃，外焦內嫩，酸甜可口，香鮮味美。

《詩經》載：豈食其魚，必河之鯉。《濟南府志》上早有「黃河之鯉，南陽之蟹，且入食譜」的記載。據這些史料推測，說明早在3000多年以前，黃河鯉魚就已經成為膾炙人口的名食了。

說此菜最早起源於濟南濼口，後逐漸流傳至山西、河南等地。在河南時，形成了糖醋熘魚、鯉魚焙面等菜品。據《東京夢華錄》記載：北宋時期，鯉魚焙面在市場上已流行。魚肉色澤棗紅，軟嫩鮮香；焙面細如發絲，蓬鬆酥脆。

『玖』 英文介紹一下回鍋肉，北京烤鴨，糖醋魚

Beijing Duck
Beijing Roast Duck
Beijing Duck or Beijing Roast Duck

Beijing Roast ck is thought to be one of the most delicious dishes all over the world; most visitors coming to Beijing will never forget to have a try. Eating Peking ck is seen to be one of the two things you are absolutely supposed to do while in Beijing.

How roast ck was made?
You might want to know more about how Peking Roasted Duck is made. The cks are raised for the sole purpose of making the food. Force-fed, they are kept in cages which restrain them from moving about, so as to fatten them up and make the meat comparably tender.

Special farms supply plump Beijing cks weighing an average of 2.5 kilograms each. The two famous Beijing condiment shops, Liubiju and Tianyuan, supply the dark tangy bean sauce spread on the pancakes. The fragrant sesame oil and refined sugar are also specially selected. Finally, only the wood of fruit trees such as date, peach and pear are used in the roasting process to give the meat its unique fragrance.

Select a ck with whole skin. First the cks are rubbed with spices, salt and sugar, and then kept hung in the air for some time. Cuts open the belly and draw, and then insert a 2 inch long piece of wood to support the chest bone and to stretch the skin. Hook the ck by the neck, spread diluted maltose over it. Hang the ck in an airy place to dry.
The stuffed ck is hung in the roaster and kettles of hot water are placed in front to fill out the ck. Proper timing and temperature are important and the ck is turned often enough to roast them completely and evenly. (Try 350°F turn every 15 minutes, total roasting time about 40 minutes). Roast until golden brown with rich grease perspiring outside and have a nice odor.

What is Beijing Duck Recipe?
Normally there are many dishes served with the ck, including a dish of fine-cut shallot bars, a dish of cucumber bars and finally a dish of paste-like soy of fermented wheat flour. It is not necessary to order extra soup, for the ck-bone soup is always included in you order. It will be served as the rear dish for the dinner.

History of Roast Duck
The art of roasting cks evolved from techniques used to prepare sucking pigs.

The history of the roast ck can be traced back to as early as the Yuan Dynasty (1206-1368) when it was listed among the imperial dishes in the Complete Recipes for Dishes and Beverages, written in 1330 by Hu Sihui, an inspector of the imperial kitchen. Details regarding the cooking process were also described in this early cookbook.

In the early 15th century, when the Ming Dynasty capital was shifted from Nanjing to Beijing, roast ck remained one of the famous dishes on imperial court menus. According to the local history, the earliest roast ck restaurant in Beijing was the old Bianyifang Restaurant, which opened ring the Jiajing reign (1522-1566). Distinct from the method in which the ck is hung from a hook in the ceiling of the oven and roasted over and roasted over burning wood, the Old Bianyifang Restaurant roasted its cks with radiant heat. The walls of the oven were first heated with sorghum stalks whereupon the ck was placed inside and cooked by the heat given off by the walls. A ck roasted in this manner is crisp to the touch and golden brown in appearance; its flesh is both tender and tasty.

During the Qianlong period (1736-1796), roast ck was a favorite delicacy of the upper classes. According to Recipes from the Suiyuan Garden, the famous cookbook written by the poet and gourmet Yuan Mei, "Roast ck is prepared by revolving a young ckling on a spit in an oven. The chefs of Inspector Feng's family excel in preparing this dish." Other scholars, after dining on roast ck, were inspired to poetry. In one collection of old Beijing rhymes (Duan Zhuci) one of the poems reads: "Fill your plates with roast ck and suckling pig." Another contemporary annotation reads: "When an official gives a banquet he will choose dishes to please each of his guests. For example, Bianyifang's roast ck…"

To satisfy the growing demand for roast ck, and with an eye on the profits to be made from a good name, many restaurants opened from a good name, many restaurants opened under the Bianyifang name. In fact, in 1926, nine roast ck restaurants in Beijing carried this name. In the late 1960s the Bianyifang Restaurant's name was changed to the Chongwenmen Roast Duck Restaurant, but in 1979 it resumed its former title. Its menu includes more than 20 traditional ck dishes, including the Four Delicacies: wing and web, liver, heart and pancreas.

Which restaurant is famous one?
The two famous restaurants that serve Beijing Roast Duck are Bianyifang Roast Duck Restaurant and Quanjude Roast Duck Restaurant, both of which have a history of over one hundred years. They represent two different schools of roasting ck. Bianyifang, founded in 1855, makes use of a close oven and straw as the fuel, which won't make flames go directly onto the ck. Before being put into the oven, a ck is filled with specially-made soup to make it possible to roast the ck outside and boil it inside at the same time.

Quanjude, a better known one, founded in 1864, uses an oven without a door. After a kind of dressing being spread all over a ck, it will be hooked up in the oven over the flame coming directly from the burning of the fruit-tree wood and it will be done in forty minutes. When roasted and dried, the ck will look brilliantly dark red, shining with oil and with crisp skin and tender meat. Because of its appearance, few people could resist the temptation of it.

The first restaurant to bear the name Quanjude opened in 1864 ring the reign of the Qing Emperor Tong. Due to its high standards, the restaurant's fame spread rapidly and for many years the supply of roast cks could hardly satisfy the demand. For this reason, the restaurant was rebuilt and expanded in 1948. In 1954 a branch (known as Hongbinlou) was opened in West Chang' an Boulevard and another in Wangfujing Street in 1959. These additions, however, still did not solve the problem, and with the opening of the Quanjude at hepingmen in 1979, it was no longer necessary to make a reservation a week in advance to taste Beijing's most famous culinary delight.

How to eat it?
First, the chef will show you the whole ck. Then, he will slice it into about one hundred and twenty pieces with both skin and meat for each. Usually the ck is served together with special pancakes, hollowed sesame bun, green onions and sweet sauce.

There is a proper way to eat it. First, pick up a slice of ck with the help of a pair of chopsticks and dip it into the soy paste. Next, lay it on the top of a thin cake and add some bars of cucumber and shallot. Finally, wrap the stuff into a bundle with the sheet cake (a thin pancake). The real secret of Peking ck's flavor lies in your carefully nibbling away at the mixture. You will find all the different ingredients very compatible. People say: "it's a pity to leave Beijing without trying the roast ck The taste of the roast ck is in the eating.

Beijing ck Ingredients:
One 5 to 6 pound ck
8 cups water
1 slice ginger
1 scallion, cut into halves
3 tablespoons honey
1 tablespoon white vinegar
1 tablespoon sherry
1 1/2 tablespoons cornstarch, dissolved in 3 tablespoons water
Scallions for garnish

Directions:
Clean ck. Wipe dry and tie string around neck.
Hang ck in cool, windy place 4 hours.
Fill large wok with water. Bring to boil. Add ginger, scallion, honey, vinegar, and sherry. Bring to boil. Pour in dissolved cornstarch. Stir constantly.
Place ck in large strainer above larger bowl. Scoop boiling mixture all over ck for about 10 minutes.
Hang ck again in cool, windy place for 6 hours until thoroughly dry.
Place ck breast side up on a greased rack in oven preheated to 350 degrees. Set a pan filled with 2 inches of water in bottom of oven. (This is for drippings). Roast 30 minutes.
Turn ck and roast 30 minutes more.
Turn breast side up again. Roast 10 minutes more.
Use sharp knife to cut off crispy skin. Serve meat and skin immediately on a prewarmed dish.

The ck is eaten hot with hoisin sauce rolled in Mandarin Crepes. Garnish with scallion flowerets.
(This recipe is from Madame Wong's Long-life Chinese Cookbook, reprinted courtesy of Sylvia Schulman)

『拾』 有人知道糖醋鯉魚的做法步驟，要英語的

用英語表達為：

1、Remove scales, internal organs and two gills of carp. Turn the knife at two sides of the fish every 2.5cm. Lift the fish tail to open the knife edge. Sprinkle cooking wine and salt into the knife edge to marinate;

2、Clear soup, soy sauce, cooking wine, vinegar, sugar, refined salt and wet starch to form the sauce;

3、Sprinkle wet starch on the edge of the knife, fry in 70% hot oil until the skin hardens, dip in low heat and fry for 3 minutes, then fry in high heat until golden yellow, take out the plate and loosen the fish by hand;

4、Fry the onion, ginger and garlic in the pot, then pour them into the right sauce. When foaming, use the boiling oil of fried fish to rush into the sauce, stir fry slightly and quickly cook them on the fish.