Watercress Rainbow Trout

Name: Watercress Rainbow Trout
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Rainbow trout; 1 tbsp oil; 10g Pixian Doubanjiang; 5g salt; 1 tbsp Cooking Wine; 1 tbsp Vinegar; 1 tbsp Soy sauce; Some Green onion ginger garlic

by Gluttonous

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Because the meat of "rainbow trout" is tender, fresh ones are more suitable for steaming. This rainbow trout is frozen and stored in the refrigerator. After thawing, I chose to burn it with "Pixian Doubanjiang". One is to relieve the greasiness and improve the flavor, and the other is to change the taste. The fired rainbow trout still tastes good.

Ingredients

1 piece Rainbow Trout
1 tbsp Oil
10g Pixian Doubanjiang
5g Salt
1 tbsp Cooking Wine
1 tbsp Vinegar
1 tbsp Soy Sauce
Some Green Onion Ginger Garlic

Watercress Rainbow Trout

1. Main and auxiliary ingredients: Rainbow Trout Pixian Soybean Paste

2. Clean up the fish and cut the knife on the back

3. Prepare green onion, ginger and garlic

4. Heat oil, saute chives, ginger and garlic

5. Put in Pixian bean paste

6. Stir-fry red oil on low heat

7. Add rainbow trout

8. Boom the fire, cook with cooking wine and vinegar

9. Add some light soy sauce

10. Add water and cook for 5 minutes

11. Season with salt, turn over and cook for 3 minutes

12. Turn off the heat after turning off the juice

13. Put it out of the pot and serve on the plate, ready to taste

Tips:
1. The meat of rainbow trout is tender. Be careful when turning it over to prevent it from breaking.
2. I use white vinegar, you can choose any vinegar you like.