1. Main and auxiliary ingredients: rainbow trout, chili sauce
2. Clean up the fish and cut a knife on both sides.
3. Heat oil, add green onion and ginger and saute until fragrant.
4. Add the chili sauce.
5. Stir-fry evenly over low heat.
6. Add rainbow trout
7. When the fire is strong, cook the cooking wine and vinegar successively.
8. Add some light soy sauce.
9. Add water and cook for 5 minutes, add salt to taste.
10. Turn it over and bake for another 3 minutes.
11. Turn off the heat after turning the heat to collect the juice.
12. Put it out of the pot and serve it on a plate.
Tips:1. When cooking the cooking wine and vinegar, be sure to use a strong fire to facilitate the evaporation of the fishy smell.
2. The broth can be slightly more when cooking, which is easy to taste.
