1. Kill the perch, wash it, remove the head and tail, and cut it in half.
2. Remove the fish bones, leaving only the fish flesh.
3. Chop the fish head and fish tail and fish bone into pieces for later use.
4. Slice the fish into thin slices.
5. Add salt, pepper, egg white, and a little sesame oil to the fish fillets, mix well and marinate for 15 minutes.
6. Pour balsamic vinegar, light soy sauce, chili oil, sugar, a pinch of salt and sesame oil into a bowl to make a juice.
7. Finely chop green onions, ginger garlic, and green and red peppers.
8. Diced pineapple, soak in light salt water for a while, rinse with water and drain for later use.
9. Bring water to a boil in a pot, add cooking wine and ginger slices to a boil. Add the fish head, fish tail, and fish bones to cook and remove. Put the fish fillets in and cook until the color turns white.
10. Fish heads and fish tails are placed on the plate.
11. Remove the fish and drain.
12. Put it on the plate.
13. Pour a little oil in the pot, add green onion, ginger, garlic, and green and red peppers and saute until fragrant.
14. Pour in the adjusted sauce and bring to a boil.
15. Pour in water and starch to thicken the thick gorgon.
16. Pour on the fish fillets and sprinkle with diced pineapple.
17. Finished product
18. Finished product
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