写一道菜的英文做法，要比较详细，
西湖醋鱼：
原料
草鱼 一条（约重700克） 绍酒 25毫升
酱油 75毫升 姜末 2。 5克
白糖 60克 湿淀粉 50克
米醋 50毫升 胡椒粉 适量
制法：
1。 将草鱼饿养一到两天，促使排泄尽草料及泥土味，使鱼肉结实，烹制前宰杀洗净。
2。将鱼身从尾部入刀，剖劈成雌、雄两片，斩去鱼牙，在鱼...全部
西湖醋鱼：
原料
草鱼 一条（约重700克） 绍酒 25毫升
酱油 75毫升 姜末 2。
5克
白糖 60克 湿淀粉 50克
米醋 50毫升 胡椒粉 适量
制法：
1。
将草鱼饿养一到两天，促使排泄尽草料及泥土味，使鱼肉结实，烹制前宰杀洗净。
2。将鱼身从尾部入刀，剖劈成雌、雄两片，斩去鱼牙，在鱼的雄片上，从离鳃盖瓣4。5厘米开始，每隔4。5厘米左右斜批一刀，共批五刀，在批第三刀时，在腰鳍后0。
5厘米处切断，使鱼成两段，以便烧煮。在雄片剖面脊部厚处向腹部斜剞一长刀，不要损伤鱼皮。
3。炒锅内放清水1000毫升，用旺火烧沸，先放雄片前半段，再将鱼尾段接在上面，然后将雄片和雌片并放，鱼头对齐，鱼皮朝上，盖上锅盖。
待锅水再沸时，启盖，撇去浮沫，转动炒锅，继续用旺火烧煮约三分钟，用筷子轻轻地扎鱼的雄片颔下 部，如能扎入即熟。锅内留下250毫升的汤水，放入酱油、绍酒、姜末，即将鱼捞出，放入盘中，装盘时将鱼皮朝上，把鱼的两片背脊拼成鱼尾段与雄片拼接，并沥去汤水。
4。锅内原汤汁中，加入白糖、米醋和湿淀粉，调匀的芡汁，用手勺推搅成浓汁，浇遍鱼的全身即成。上桌随带胡椒粉。
West Lake Fish in Vinegar Gravy
Raw materials ：
One of grass carp ( about 700 grams ) 25 ML75 ml of ginger soy sauce 2。
5 G50 grams of sugar, 60 G wet starch50 ML rice vinegar peppers
and the rightMethod ：
1。 The hungry grass carp a day or two to promote the excretion smell of hay and soil, fish, and slaughtered before the cooking washing。
2。 Tail of the fish from the knife, cut into two pieces of female and male, chopping fish teeth, in the male fish slice, starting from 4。
5 cm away from the gill cover flap, about every 4。5 cm diagonal Batch a knife, approved a total of five knives, when instalment of the third knife, at 0。
5 cm waist fins cut off, the fish in half in order to cook。In the male section of ridge thickness abdominal oblique a long knife, not to damage the skin。
3。 Put 1000 ml of water in the pan, with Mong Kok Fire to boil, put the male film the first half, top and tail section, and then to put the male and female and fish head alignment, the fish on the Pi Chao, cover the pan。
When a pot of water boiling it later, Kai cover, apart from froth, rotating Pan, continue to use the Mong Kok cooked on fire about three minutes, gently stab the male fish slices with chopsticks lower jaw, as can dive into the well。
Left in the pot soup 250 ML, into a sauce,, ginger, is about to fish out, placed in the tray, the fish plate on the Pi Chao, put the fish back like a fish tail and two male film splicing, Lek Yuen Estate, and to soups。
4。 In juice in the pan, add sugar, rice vinegar and wet starch, juice mix thoroughly with the hands push into a thick sauce spoon, water all over the fish that is。
On the table that comes with pepper。收起
