1. Remove a piece of meat from the fish, cut it into small sections of the same width, press the fish skin with one hand, and remove the fish with a knife against the skin, and cut the fish into small dice of the same size;
2. Prepare other raw materials;
3. Add salt, pepper, cooking wine and cornstarch seasoning to the rice grains, and mix well;
4. Cut the colored peppers from two-thirds, then cut off a circle of colored peppers on the upper part, and cut into small dices;
5. Heat the oil pan, add the marinated diced fish when the oil is 60% or 70% hot. Use the chopsticks to poke the fish apart, deep fry until the shape is finalized, and then remove;
6. Boil the vegetables in boiling water with appropriate amount of salt and oil;
7. In a small bowl, add cornstarch, salt, pepper and appropriate amount of water to dilute the starch paste;
8. Heat the pan, add a little oil, add chopped green onion and ginger, stir fry;
9. Stir-fry until fragrant, add diced vegetables and stir-fry together;
10. After frying, add the freshly fried diced fish;
11. Add the flavored water starch to thicken;
12. Finally, add pine nuts;
13. Stir evenly;
14. Use a spoon to add the prepared colored peppers.
