Braised rainbow trout is the most common practice, but it is because it is common that it can best reflect the chef's exquisite skills. Fresh and tender fish and braised pork make you want to stop. At the same time, eating fish for a long time is also excellent for dieters, which has both nutritional value and no excessive calories. Of course, it still needs some skills to make delicious braised rainbow trout. The following steps can give you some skills in cooking this dish.

Making steps of braised rainbow trout:

1. Put all seasonings into a bowl, add some water and mix well. Put it aside. Pull out the fishy lines on both sides of the fish, and the fish made has no fishy smell. Cut the fish and marinate it with cooking wine and a little salt for 10 minute, so as to improve the taste and smell. Because it's cooked at home, it won't put too much oil, so it's convenient to cut the fish into two sections or several sections.

2. Heat the pan and pour in the vegetable oil. When it is about 80% hot (with a little smoke), fry the fish in the pot. Don't turn it yet, wait until it is golden brown. Otherwise, the fish skin will fall off. When both sides are fried, take out the fish. Put it aside.

3. Pour out the excess oil, leaving only a little oil, saute shallots, ginger, garlic and dried red peppers, add fish, pour seasoning juice, add water to the fish, and cover the pot. After boiling, simmer over low heat.

4. Flip the fish gently on the way, and when the soup is almost dry, sprinkle some coriander powder to serve!