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；
糖醋鯉魚是用鯉魚制作的壹道山東濟南傳統名菜，為魯菜的代表菜品之壹，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。《濟南府誌》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，形成了糖醋溜魚、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，蓬松酥脆。