Trout in Wine Sauce

River trout are plentiful in the tributaries of northern China. In Jilin, the fish is often soused with wine, ginger and bean sauces. Trout is a fish with a subtle taste and it fries well. It has a slippery skin, but rubbing it vigorously with salt improves the texture. A strong Chinese wine, such as kaoliang or rose-flavoured wine, will give the best flavour, but you can use dry sherry at a push.