How to Make Vinegar Fish

Ingredients
Fresh mandarin fish 1 piece (about 600g), coated with 1 tablespoon (15g) of cornstarch Onion Half a bulb, minced CannedPineapple Slices, cut into small cubes Radicchio 1 piece, cubed Tomato 1 piece Tomato sauce 2 tablespoons (15g)Soysauce 1 tablespoon (15ml)Sugar 1 tablespoon (15g), Fragrance vinegar 1 tablespoon (15ml)

Oil
3 bowls (750ml, actual consumption is about 40ml)Wash the mandarin fish and cut off the head and tail. Slice the fish into 2cm-thick pieces and coat with dry cornstarch. Heat oil in a wok until hot, then add the fish slices to fry until golden brown and crispy.Add 1 tablespoon of oil to another clean frying pan, stir-fry the onion granules until they turn yellow, then add pineapple slices, tomato cubes, tomato sauce and Radicchiogranules, stir-fry. Stir in soysauce, sugar and fragrance vinegar, thicken with water and cornstarch mixture until the sweet-sour sauce boils and becomes thick. Pour the hot sweet-sour sauce over the fried fish immediately.
Tips
When frying fish, use a large pan and ensure the oil is very hot. Use a colander to support the bottom of the fish, and use a large spoon to continuously pour hot oil over the fish.