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.