Cooking Steps

1. 

   Step1:Clean the fish. Remember to remove the gills and the black film. Cut the transverse lines with the knif

2. 

   Step2:Marinate with salt and cooking wine for 15 minutes. After that, pour out the water. Apply a layer of starch. Trowel evenl

3. 

   Step3:Shredded ginger. Garlic can be sliced. No problem.

4. 

   Step4:Half pineapple slice

5. 

   Step5:Put the fish in the pot. Three spoonfuls of oil. Fry over low heat. Don't touch it after putting it in. Ten minutes for each side. The trick of flipping a fish without breaking its skin is to wait for the pot to cool before turning it. I am in a hurry. It's a bit broken. Do it next time. Take a good look. Fry the fish on the plate. Put the shredded perilla on the fish. It's OK to replace it with scallion. I also let go of basil leaves.

6. 

   Step6:The oil in the fish frying pan. Heat it. Add the auxiliary materials and stir fry.

7. 

   Step7:Add three spoons of cold water, one spoonful of soy sauce, one spoonful of white vinegar or apple vinegar to the Thai sweet and spicy sauce. Mix well and add in the pot. Stir in the pineapple and stir well. Bring to a boil over high heat. Turn the medium and low heat to cover and simmer for one minute. Pour the sauce over the fish.

8. 

   Step8:The color is good. Tilapia is a bit of a local flavor. So it has no smell. Pineapple is sweet and sour.