Pineapple Scrambled Fish
1.
Wash the sea bass, remove the scales and internal organs, remove the bones with a knife, and cut into two pieces.
2.
Cut two pieces of fish into equal pieces, add 1 egg yolk, 1 tablespoon of cooking wine, and half a tablespoon of salt, and evenly catch the appropriate amount of pepper.
3.
Prepare 3 tablespoons of flour in the bowl, and put a layer of dry flour on the fish cubes covered with egg yolk.
4.
Bring to the pot in advance, add about 200ml of cooking oil to heat, and fry the flour-coated fish until golden brown and remove.
5.
Put all the fried fish pieces on a plate and set aside.
6.
Take a small bowl, add 3 tablespoons of tomato sauce, 1 tablespoon of sugar and 1 tablespoon of water and mix into a fragrant sauce.
7.
Wash and cut the pineapple, green and red peppers in advance.
8.
Put on the pot again, add a spoonful of oil, add the prepared fragrant sauce, and cook until the soup is a bit thick.
9.
Add green pepper and red pepper, stir fry until broken.
10.
Finally, add the fish cubes and pineapple, stir-fry evenly, cover with the fragrant sauce and turn off the heat immediately.
11.
Enjoy the finished product while it is hot.
Tips:
The amount of salt depends on the size of the fish, adjust the amount appropriately. The bass I bought weighs less than a catty.
The pineapple and fish pieces added at the end are not suitable for frying for too long. After a few times of frying, you can turn off the heat if they are covered with fragrant sauce, otherwise the pineapple is too acidic and will affect the taste.
