Raw materials: rainbow trout, soy sauce fish sauce, Meiji fresh soy sauce, shredded green onions, ginger and red and green pepper, cilantro

Practice: scaling the rainbow trout into a cage drawer in the net chamber of steam for 3 to 5 minutes, remove, put on a plate to be used, soy sauce fish sauce, Meiji fresh soy sauce sauce into a sauce poured in the fish, put on the shredded green onions, ginger and red and green pepper, frying in hot oil splash, cilantro garnish to be eaten.