这道菜以香醋为主要调料,采用“灯靠”的方法烹制成菜,其最大特点是两次合理用醋,不仅让浓郁的香气渗入到鱼骨中,还让鱼骨酥松、鱼肉酥烂,滋润爽口,酸甜味美,回味咸鲜。“酥灯靠鲫鱼”热吃冷食均可,其制法及操作要领如下:原料:鲫鱼10条(重约800克)香醋50克白糖30克酱油15克精盐 This dish with balsamic vinegar as the main seasoning, the use of “light by” approach to cooking dishes, the most prominent feature is the two rational vinegar, not only to the rich aroma into the fish bones, but also crisp fish bones, fish Sulan, moist and refreshing, sweet and sour, salty aftertaste. “Crisp lamp by crucian carp” hot eat cold food, its system of law and operation essentials are as follows: Ingredients: Crucian carp 10 (weighing about 800 grams) Balsamic vinegar 50 grams of sugar 30 grams of soy sauce 15 grams of salt