Red hot Rainbow Trout (Szechuan)

Prepare:

Whole Rainbow trout with head and tail, cleaned and scaled
1 tablespoons white wine
1 cloves garlic, coarsely chopped
3 teaspoons sugar
3 teaspoons salt
5 tablespoons vegetable oil
1 tablespoons soy sauce
2 teaspoons red hot chili sauce

Cooking:

Heat the oil in a wok or saucepan, and when it is hot (light smoke comes out) put garlic into the wok. (Smell so good. If you do not like, you can use spring onion.)

Once the garlic turns into golden, put the fish into the wok. Turn it gently to make sure both sides cooked.

When the skin of fish starts peeling off, add wine, soy sauce, sugar, salt and red hot chili sauce. Finally add 3 tablespoons cold water and put the cover on the wok, and using medium fire to cook it for 10 minutes. DONE and EAT.

(If you do not have the chili sauce, it is so easy to make it. Buy 2 or 3 small and red chili from Tesco. YES, the hottest one if you want to have real Szechuan dish. Chop it coarsely and keep all the seeds. Put all chopped chili into the hot oil in the wok or pan. Cook 2 minutes and you could have the sauce with red oil. NOTE, it is really spicy.)