Watercress Rainbow Trout

Name: Watercress Rainbow Trout
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Rainbow trout; 15g oil; 6g salt; 2g Sugar; 10g Cooking Wine; 10g Vinegar; 10g Soy sauce; Some shallot; 10g Pixian Doubanjiang; Some ginger; Some garlic

by Gluttonous

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

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. "

Watercress Rainbow Trout

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

2. Prepare green onion, ginger and garlic.

3. Heat oil, fry the chives, ginger and garlic.

4. Add Pixian bean paste.

5. Stir-fry the red oil over low heat

6. Add rainbow trout.

7. Add cooking wine and vinegar to the fire.

8. Add some light soy sauce.

9. Add water and cook for 5 minutes.

10. Season with salt and sugar, turn over and cook 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. 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.