Golden trout, bought in our restaurant, is steamed and braised. First, the scales are scraped, the intestines and gills are removed, the fish is laid flat, and the two sides of the fish bones are put to the fish flag, so that the other pieces are not leaked. Then the fish gets up and puts a knife on the lowest part of the fish bones, touches the salt, monosodium glutamate, puts some onions, ginger and cooking wine into the pot for 7 minutes, and puts some when taking out of the pot. Use aniseed, onion, ginger, pepper, and soy sauce to stew the fish in the pot. When you are out of the pot, use water and powder to collect the juice. When you are out of the pot, put some garlic and coriander. The answer is too slow with your mobile phone. I hope it can help you. OK