Home-style Pineapple Vinegar Fish Recipe

This model pineapplevinegar The fish is prepared using the pineapple kung pao method.silver carp yielding a sour and sweet taste with tender and crispy fish meat, making it appetizing to eat.

Ingredients:

200 grams of silver carp, 20 milliliters of cooking wine,20 milliliters of light soy sauce, 1 gram of salt,30 grams of tomato sauce, 20 milliliters of water, 20 milliliters of rice vinegar, half a clove or two garlic cloves, a quarter of a pineapple,half a green bell pepper, half a red bell pepper,one egg, ginger slices and corn starch as needed.Preparation: 1. After cleaning the silver carp, cut off the head and tail, and take the thickest part of the fish to cut into pieces (about 1 cm each), place them in a bowl with 20 milliliters of cooking wine, 10 milliliters of light soy sauce, 1 gram of salt, and some ginger slices for marination for 20 minutes. 2. Chop the garlic into, cut the pineapple into appropriate thick pieces, dice the green and red bell peppers to suitable sizes, beat the egg, and place corn starch on a plate.

3. Mix 5 grams of sugar, 20 milliliters of rice vinegar, 10 milliliters of light soy sauce, 20 milliliters of water, and 30 grams of tomato sauce to make a sauce.

3. For preparation:

1. Heat an appropriate amount of cooking oil in a pot until slightly warm, dip the marinated fish pieces first into the egg batter, then coat them with corn starch, shake off any excess, and deep-fry until the surface is lightly golden and crispy, remove and drain.

2. In a non-stick pan, heat a small amount of cooking oil, add chopped garlic and fry over low heat until fragrant, pour in the sauce and cook until it boils, then add the fried fish pieces, stir-fry using the method to evenly coat with the sauce, then add the green and red bell peppers and pineapple pieces, stir-fry until well combined before serving.

Steps of preparation:

1 Pour a bit more cooking oil into the wok and heat it until warm, dip the marinated fish pieces in egg liquid to coat thoroughly, then evenly coat them with cornstarch, shaking off any excess, and fry them until their surface turns slightly golden and crispy. Remove and drain off the excess oil.

2 In a non-stick pan, add a small amount of cooking oil and heat it up, add minced garlic and fry on low heat until fragrant, then pour in the sauce and cook until bubbling. Add the fried fish pieces and toss using the wok to ensure they are evenly coated with the sauce, then add the green and red pepper pieces and pineapple chunks, stir-fry well before serving.