Raw materials: 190 grams of mandarin fish, pine nuts 30 grams, 20 grams of bell pepper, red pickle 15 grams, soup 20 grams, 3 grams of salt, cooking wine 8 ml, egg white 15 grams, starch 3 grams, MSG 0.5 grams, 0.2 grams of pepper, 40 grams of oil, 1 gram of sugar, 5 grams of ginger. Production process: 1. Cut the fish into mung bean-sized fish and rice. Pine nuts are cooked in warm oil. 2, the pot lit oil, until the oil temperature into the fish rice slide open. 3, the original pot lit, inject peanut oil, put ginger and stir-fry after the release of fish and rice and pine nuts, fried, seasoned oyster sauce, cooked through the plate Serve. Flavor characteristics: Fresh fish, pine nuts crisp.