Ingredients: 400 grams of fresh tuna, half an onion, one green pepper, 4 slices of canned pineapple, 1 tablespoon of soy sauce , 1 tablespoon of light soy sauce

1 tablespoon of light soy sauce, 1 tablespoon of taiyaki powder, 1 egg, 1 tablespoon of oil, 3 tablespoons of sugar, 5 tablespoons of water, 3 tablespoons of ketchup, 1/4 tablespoon of salt, 1 teaspoon of sesame oil.

How to Make:

1. Crack the fish meat with the back of a knife and cut it into 1-inch cubes, then add the marinade and marinate for half an hour or more.

2. Pepper seeded and cut into small pieces, onion also cut into one-inch square pieces, pineapple each slice cut into six pieces, seasoned with a combination of seasonings and then standby.

3. Fish piece by piece with the white powder sticky coating, into the hot oil over high heat to fry for a minute and a half, fish ball, the oil will be hot and then over high heat to fry for half a minute.

4. Use 2 tablespoons of oil to sauté the onion, add the green pepper and pineapple chunks, stir-fry and then pour in the seasonings and fry, then turn off the heat and pour down the fishballs and mix to serve.

Method 2: Crispy tuna steaks

Practice:

1. Frozen tuna steaks don't need to be defrosted, and can be deep-fried directly after taking them out of the freezer.

2. Heat 2 cups of oil in a wok to 8 minutes, add the tuna steaks and deep fry over low heat. Do not turn the tuna steak over, but turn it over and deep-fry for about 3 minutes.

3. After 4 minutes of deep-frying, turn up the heat and deep-fry the tuna for another half minute.

4. Attach the tomato sauce to stick food.