鱼用开水略烫即刻放入凉水，在鱼背上切成十字化刀，放入沸水中汆一下。猪油烧至五成热，放入葱、姜，白胡椒炸出香味加入清汤﹑料酒和精盐，沸后5分钟，捞出调料，放入鳜鱼，汤滚后移小火炖15分钟，用旺火烧开，加入味精和胡椒粉，装入鱼盘内，撒上香菜、葱丝，淋醋，浇上香油即可。

　　健康小语：此菜清鲜爽嫩，汤色乳白，酸辣开胃，具有解酒功能。

　　Heated slightly in boiling water，the fish is immediately put into the cold water. With cross-cuts on its back, it is first boiled for a short while. Half-cooked lard mixed with green onions, ginger and white pepper-powder are fried, resulting in savory odor. Then, they are boiled together with clear soup, cooking wine and refined salt for five minutes and scooped out. With mandarin fish inside, the soup is boiled and then stewed under weak fire for another fifteen minutes before it is boiled again under intense fire. Afterwards, monosodi－um glutamate and pepper-powder are added. Put on a plate, the fish is covered with corianders and sliced green onions as well as dripped with vinegar and sesame-oil.

　　Tips for health: This dish is featured by refreshing and tender tastes, along with milk-white soup, appetizing sourness and spiciness as well as the function of relieving the effect of alcoholic drink.曹建新 译