Braised rainbow trout:

I. Ingredients

1 rainbow trout, 5 grams of oil, 3 grams of salt, 2 tablespoons of cooking wine, 1 tablespoon of vinegar, 1 tablespoon of soy sauce, 1 section of green onion, 2 pieces of ginger, 2 cloves of garlic

The second method

1.

2. Clean up the rainbow trout and cut it.

3. Chop green onion, ginger and garlic and set aside.

4. Heat the oil and sauté the onion, ginger and garlic.

5. Add rainbow trout.

6. On high heat, cook the cooking wine and vinegar successively.

7. After a little evaporation, add soy sauce.

8. Add water.

9. Season with salt and boil for about 5 minutes.

10. Turn over and cook for another 3 minutes, reduce the juice slightly on high heat, then turn off the heat.

11. Out of the pot on a plate.

12. Garnish and serve.

Steamed rainbow trout:

I. Material

Rainbow trout 1, green onion 20g, ginger 10g, a little white wine, 25ml peanut oil, 30ml of soybean oil

Two, the practice

1. trout remove viscera washed.

2. Use a knife to make a cut from the back of the fish.

3. Sprinkle some shredded green onion and ginger and drizzle with white wine.

4. Steam the fish in a steamer for 10 minutes on high heat.

5. Pour off the steamed soup, check out the shredded green onion and ginger, and re-sprinkle some shredded green onion and ginger.

6. Pour a spoonful of hot oil.

7. Drizzle with steamed fish soy sauce.