Ingredients: rainbow trout, salt, monosodium glutamate (MSG), fish sauce, soy sauce, large pieces of green onions and ginger and a piece of tinfoil.

Directions: Remove the scales and clean the rainbow trout, cut it into fingers, add salt, MSG, fish sauce, soy sauce, large pieces of green onion and ginger marinade for 15 to 20 minutes, wrapped in tinfoil and grilled in charcoal fire for 15 to 20 minutes, then serve.

Characteristics:Tender and delicious.

2, steamed rainbow trout

Ingredients: rainbow trout, soy sauce, soy sauce, green onion, ginger, red and green pepper, cilantro.

Directions: remove the scales of the rainbow trout into a cage drawer and steam for 3 to 5 minutes, then remove it, put it on a plate and wait for use, soy sauce fish sauce, Meiji-Fresh Soy Sauce into a sauce and pour it on the fish, put green onions, ginger and red and green pepper, splash fried in hot oil and garnish with cilantro and then eat it.

Characteristics: salty, fresh and tender, fragrant.

3, ginseng and wolfberry blanch fish balls

Ingredients: rainbow trout, American ginseng, wolfberries, mushrooms, cabbage, green onions, ginger, egg white, salt, monosodium glutamate, chicken juice, fish sauce.

Practice: rainbow trout to the bone, meat minced into fish glue made of minced meat to join the end of green onions and ginger, fish sauce and egg white on the good strength to be used. Ginseng, wolfberry blanch well with soup, squeeze into the fish meatballs, add shiitake mushrooms, cabbage, put salt, monosodium glutamate, chicken juice, to be blanched fish balls can be eaten.