Based on the name of "freshwater salmon", rainbow trout in Huairou, Beijing, has been put on the table of every household as a kind of fish with tender meat, delicious flavor, few thorns, no fishy taste and easy to cook. The excellent flavor of Huairou rainbow trout has become "well known" and has contributed to the economic development of the mountainous region. Autumn is the perfect time for a weekend trip. The scenery on the road and the food in the mountains will make up for the happiness missed during the epidemic. If you have sunshine in your heart, you should have poetry and faraway places.

At lunchtime, I went to Huairou, the summer resort, where the trees are dense and the temperature is lower than the city. The whole person feels very comfortable. The rainbow trout here are raised in drinkable spring water, which is alive and well. Steamed, grilled and stewed rainbow trout are also the main specialties here. This reminds me of CCTV's June expose of the Norwegian salmon farming chain's "several hazards": dirty water, fish covered with ulcers, and the mortality rate of farmed salmon as high as 20%, which also threatens the survival of wild salmon. It seems that our rainbow trout are living a healthier and happier life! After the meal, Chef Farmer chatted about the practice of steaming rainbow trout and briefly recorded it for a friend.

Steamed rainbow trout, fresh slippery not fishy seconds chilled salmon, eat a mouthful of fish, mouth swim

Materials Preparation:

Rainbow trout: 1, garlic: 3 ~ 4 cloves, millet pepper: 2, ginger: 1, onion: 1, parsley: 2, soy sauce: the right amount, white vinegar: the right amount, oyster sauce: the right amount, white wine: the right amount, sesame oil: the right amount, sugar: the right amount, starch: the right amount.

Steps:

Step 1: Prepare a red trout. Wash the rainbow trout, remove the scales and guts and set aside.

Step 2: Shred onion, sliced garlic, shredded ginger, cleaned parsley and cut into small pieces, round up small peppercorns and set aside on a plate.

Step 3: Cut the rainbow trout for the flower knife and put it on a plate. Then place the shredded ginger, scallions, garlic slices, parsley and millet peppercorns on top of the fish. Leave some shredded ginger, scallions, garlic slices and parsley aside. Then add one tablespoon of salt, two tablespoons of sugar, one tablespoon of white wine and one tablespoon of white vinegar to the fish and spread the seasoning evenly over the fish. Then place the fish in a steamer basket and start steaming. It takes about 13 minutes to boil.

Step 4: Prepare a small bowl, add one tablespoon of Sriracha, pour in one tablespoon of soy sauce, two tablespoons of oyster sauce and two tablespoons of cornstarch, add the right amount of water and mix well.

Step 5: Take the steamed fish out of the pot and pour the water from the plate into the skillet. Then put the onion, ginger and garlic into the skillet. Pour the prepared juice into the steamed fish stock in the skillet. Turn on a low heat. Once the pan comes to a boil, turn it quickly with a spoon and the soup will thicken. Steamed rainbow trout, fresh and smooth, kills frozen salmon, take a bite of fish and then swim in your mouth

Step 6: Spread the broth evenly over the fish, then pour in two tablespoons of sesame oil, add parsley and enjoy.

Steamed rainbow trout, fresh and creamy, kills frozen salmon, take a bite of fish, then swim in your mouth

Steamed rainbow trout is delicious and memorable. Maybe because the spring water is so cold, this fish has to keep moving, so you can eat this muscular and tough fish, and because it is freshly steamed, it is so smooth and smooth that it seems to still be swimming in your mouth. Still drooling when I think about it now!