西湖醋鱼菜谱制作过程中英文对照版.doc

西湖醋鱼westlake Steamed Grass Carp in Vinegar Gravy, 主料：活草鱼１条 700 克 Main ingredients:a 700 g Live grass carp 辅料：白糖 60 克, 绍酒 25 克,湿淀粉 50 克, Accessories: 60 grams sugar,25 grams rice wine,50 grams wet starch 调料：姜末 1.5 克,醋 50 克,酱油 75 克 Seasonings:1.5 grams ginger minces,50 grams vinegar, 75 grams soy sauce 制作方法： production methods 1、将草鱼饿养两三天，促其排尽草料及泥土味，使鱼结实。宰杀去掉鳞 鳃、内脏，洗净。 1,raising the grass carp hungry two or three days, promote their forage and earthy drained , harden fish meat, kill fish, remove scale ,gill, viscera, wash it clean. 2、把鱼身劈成雌雄两丬（连背脊一边称雄丬，另一边为雌丬） ，斩去鱼牙，在雄丬上， 从颌下 4.5 厘米处开始每隔 4.5 厘米斜片一刀 （刀深约 5 厘米） ， 刀口斜向头部 （共片五刀） ， 片第三刀时， 在腰鳍后处切断， 使用鱼分成两段， 再在雌丬脊部厚肉处向腹部斜剞一长刀 （深约 4 至 5 厘米） ，不要损伤鱼皮。 2, split the fish body into male and female two slices (the back side called male slice,other side called female slice), cut off fish teeth on the male slice, start 4.5 cm from the lower jaw ,diagonal slice every 4.5 cm space length with a knife,(about 5 cm knife deep),oblique blade to head (a total of five knife), while the third knife, cut off on the fish waist fins of hind place , the fish is divided into two segments, cut back thick meat place to abdomen of the female slice a long oblique knife cut (about 4 to 5 cm deep), do not damage the fish skin. 3、将炒锅置旺火，舀入清水 1000 克，烧沸后将雄丬前后两面相继放入锅内，然后，将 雌丬并排放入， 鱼头对齐， 皮朝上， 盖上锅盖。 待锅水再沸时， 揭开盖撇开浮沫， 转动炒锅， 继续用旺火烧煮，前后共烧约 3 分钟，用筷子轻轻地扎鱼的雄丬颌下部，如能扎入，即熟。 炒锅内留下 250 克汤水（余汤撇去） ，放入酱油、绍酒和姜末调味后，即将鱼捞出，装在盆 中。3, wok on high heat, scoop 1000 g clear water into, after water boiling, put two sides of male slices into the pot, then, put the female slice in side by side , fish head alignment, skin upside, cover the pot lid . when water boiling again, uncover and skim froth, turn the frying pan, continue cooking on large fire for about 3 minutes, gently stick fishs lower jaw of male slice with chopsticks, if it can plunge into, namely fish cooked. leave 250 g liquid soup in frying pan,(skim remnant soup), add soy sauce, shaoxing rice wine and ginger minces,