Flavourful rainbow trout

The rainbow trout is grilled and brushed with some oil. Firstly, the fish will not be burnt, and secondly, the color will look nice after grilling. This kind of fish does not absorb oil, so you should stop eating it in moderation. Bake until medium rare, the color will still be the same. Add some soy sauce to both sides of the fish. Then brush the sauce (Tianjin garlic sauce, slightly spicy) evenly on both sides of the fish, mainly to enhance the flavor. Brush with sauce and bake for a few minutes. When the fish feels slightly oily on both sides, it's ready to serve. The fragrant and tender grilled rainbow trout is right in front of you! How to make catfish tofu. The ingredients of Yesanpo catfish tofu are: 1 wild catfish, 2 pieces of tofu, 4 slices of ginger (sliced), 2 tablespoons of salad oil, 1 soy sauce /2 bowl, 2 teaspoons of sugar.

1. Remove the gills and internal organs of the catfish, scrape off the mucus, and cut into 4 to 5 sections. 2. Cook the ginger slices until fragrant, add the seasoning and cook until bubbling, pour in 2 bowls of water, and then add the fish segments. Catfish are rare in Yesanpo, especially in the wild. 20 yuan may be nearly a pound, but it may not be available yet, so this dish is not cheap. San Po Dumplings stuffed with wild vegetables are the best, and dried radish is also good. Use corn flour, millet flour, bean flour, chestnut flour, etc. Mainly corn flour, add an appropriate amount of baking soda or baking powder, mix with boiling water, and simmer on low heat for about 10 minutes. Choose pork for the filling, not too thin. Pork belly is preferred. The meat cannot be minced with a meat grinder. It must be cut four times with a meat grinder, that is, diced meat. Heat the vegetable oil in a wok and turn off the heat.

After the oil cools, add chopped green onion, minced ginger, minced meat, five-spice powder, soy sauce, cooking wine, and salt, stir evenly, and let it sit for 20 minutes to absorb the flavor. Use wild vegetables to make stuffing, shepherd's purse and thorny shepherd's purse are the best (now is the best season for shepherd's purse in the north, be sure to pay attention to whether there are any pesticides when digging wild vegetables). Wash the wild vegetables, blanch them in boiling water, rinse them thoroughly with cold water to remove the astringency, squeeze out the water, chop them into small pieces, not too finely chopped, add the meat filling and sesame oil, and stir evenly. If dried radish is used, it must also be cooked, soaked and diced. Knead the dough flat to a thickness of 1cm, wrap the largest amount of filling into it, and make it 7-10cm in diameter. Corn flour is loose and cannot be folded like steamed buns, just stuffing. Then boil the water in the steamer and steam it in the drawer.

Tightly cover the lid and cook in about 25-30 minutes. You can eat it with vinegar and garlic paste for dinner. Stir-fried pepper buds Fried pepper buds are a specialty dish of farmers in mountainous areas. Zanthoxylum bungeanum buds are mostly picked from Zanthoxylum bungeanum trees by farmers or tourists. Soak the buds of Sichuan peppercorns in salt water (room temperature) for several hours, then make a paste with flour. Dip the soaked pepper buds into the batter, fry them in oil until golden brown, and take them out of the pan. Crispy and with a hint of pepper, you will fully appreciate the charm of this delicious food. Have you not tried it yet? Come to Yesanpo in spring! Spring vegetables Yesanpo spring vegetables, also known as river vegetables, grow in clear spring water without any pollution. Take fresh spring vegetables, rinse them with dry water, then add oil and salt for frying Sichuan peppercorns and chili peppers, and it is ready to eat. Water spinach has beauty effects. When you visit the Jade Valley Cave Scenic Area, you can see this plant growing in the clear spring water.