Ingredients
500 g (about 1 lb) mandarin fish, 50 g (about 1/3 cup) pine nuts, 1 green bell pepper, and 250 ml (about 1 cup) stock.
Seasonings
To taste: cooking wine, egg white, cornstarch, MSG, white pepper, salt, oil, sugar, minced ginger, and chopped red pickled chili.
Instructions
1. Cut the fish into kernels the size of mung beans, then deep-fry the pine nuts in warm oil until cooked through.
2. Heat oil in a wok over high heat, then add the diced fish and gently stir to separate.
3. Return the wok to the heat, add peanut oil, sauté the minced ginger, then add the fish and pine nuts, stir-fry until well combined, season with the prepared sauce, cook through, and transfer to a serving plate. This dish is golden and white in color, with a fragrant and refreshing taste.