1. Clean the butterfly fish and wash the tomatoes for later use.
2. Cut the butterfly fish into pieces. Marinate for 15 minutes with starch cooking wine light soy sauce, salt and ginger, diced tomato and pineapple, sliced green onion, ginger and garlic for later use.
3. Simmer the green onion, ginger, garlic, and pepper aniseed in a pot, clear the onion, ginger, garlic, and pepper. Use the remaining fried fish, fry until both sides are browned, and then arrange the plate according to the original shape.
4. Put a small amount of oil in the pot to fry the diced tomatoes and pineapple, and add the seasoning made by oyster sauce light soy sauce, white vinegar, salt, sugar and starch.
5. After collecting the juice over the fire, serve it on the plate.
Tips:My time for collecting the juice is a bit short, which causes the juice to be not viscous enough. Tomatoes can be blanched and peeled in advance. I picked out the peels after frying.
