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Yongdeng rainbow trout recipe
Main Ingredients

Rainbow Trout

650g

Supplementary Ingredients

Salt

Moderate

Maintaining Wine

Moderate

Honey

Moderate

Ginger

Moderate

Abalone Juice

Moderate

Cumin Powder

Moderate

Cumin Powder

Moderate

Cumin Powder

Moderate

Onion

Amount

Cumin Powder

Amount

Soy Sauce

Amount

Steps

1. Scale the rainbow trout and remove the gills.

2. Separate the fish with a knife from the inside, but don't cut off the back. (These two steps are that do not eat spicy to the help of ha thank a.)

3. Add some salt.

4. Add some cooking wine.

5. Spread ginger slices and shredded scallions to marinate for an hour.

6. Line a baking dish with ginger slices and shredded scallions.

7. Make a sauce with Sriracha honey abalone sauce and cumin powder.

8. Use a brush to brush the fish all over the front and back.

9. Put the fish on the shredded scallions and bake in the oven at 180 degrees for 30 minutes, during which time brush the sauce again and sprinkle some cumin powder.