One live fish (1000g)
2g finely chopped ginger
Clean the fish, cut open along the backbone, make 3-5 cuts along the inside but do not cut through the skin.
With the skin up place in boiling water, boil for 3 minutes.
Skim, pour off the soup till only 250g is left.
Add soy sauce, wine and ginger, cook till the flavor penetrates, remove the fish to a plate.
Add sugar, vinegar and wet cornstarch to the soup, bring to the boil, skim, pour over the fish.