One: 1) Wash a trout and cut it several times on both sides to make it easier to taste. 3 spring onions, cut diagonally into sections.

2) Stuff most of the scallions into the belly of the trout, apply light soy sauce on both sides, and marinate for about 20 to 30 minutes.

3) Prepare the dipping sauce: half a spoonful of Liubiju dry sauce + diluted with boiling water + half a spoonful of brown sugar + half a chopped pepper + minced ginger + a few drops of fish sauce. I mixed this sauce randomly. Yes, it turned out quite delicious, with a strong sauce flavor. Originally I was going to use some "tamarind sauce", but I didn't know what it was, so I just used the Liubiju dry sauce I just bought. The few drops of fish sauce were because I felt that some fish sauce should be added to Thai food. I just ordered a few drops for fun, and if I put in a small amount, I won’t actually be able to eat a lot of it, so if I don’t have it, I don’t have to put it in. Or, it would be a good idea to adjust some dipping sauce according to your favorite taste.

4) Heat oil in a pan, put the fish in, and fry for about 6 minutes on each side (it should be a medium-low fire, too fast a fire will easily fry it), until the skin is crispy and the meat is cooked. .

5) Serve it out, pour the sauce on it, or eat it with the sauce.

Trout vegetable soup

Main ingredients

12 taels of trout (about 480 grams), 2 taels each of celery and carrot (about 80 grams) , 2 green onions, 1 bunch of enoki mushrooms, 1 clove of garlic, 1 slice of lemon (squeeze the juice), 1 tablespoon of butter, 3 cups of soup, 1/2 teaspoon of salt, a little pepper.

Ingredients

Seasoning: 1/4 teaspoon salt, a little pepper.

Method

1. Cut the trout into large pieces, wash and pat dry, add seasonings and mix well.

2. Remove the gluten from the celery, peel the carrots, and cut them into 5 cm long strips; cut the green onions into sections;

Two: 1. Marinate with wine and salt for half an hour. Place some shredded green onions, shredded ginger, and a piece of celery underneath to leave a gap under the plate so that steam can enter underneath. Also put some green onions and ginger on top of the fish.

2. Sit on the pot and put the fish on it after the fire comes to a boil. Steam one pound of fish for 6 minutes, turn off the heat, leave the pot untouched, and wait another 8 minutes. This is called false steaming. Then pour soy sauce, vinegar, and finally fried pepper oil over the fish.