1. Cut the front and back of the tuna and put it into a basin, add shredded green onion, ginger and cooking wine and marinate for 5 minutes.

2. Heat oil in a pot, coat the fish with a layer of starch, and fry in the pot. Heat the pot, add oil, sauté onion, ginger, garlic, and pepper until fragrant, and add 500ml of water.

3. Add oyster sauce, light soy sauce, cooking wine, etc. and bring to a boil. Put the fried fish into the pot and simmer over high heat for 20 minutes. Add starch to the remaining soup to reduce the juice. Pour the juice on the fish. Finish.

Tuna belongs to the class Osteichthyes, order Pereiformes, and family Scombridae. Some of the fish belong to the genus Thunnus, Auxis, and Tuna. The collective name of Euthynnus, Sarda, Katsuwonus, and Gymnosarda. From the perspective of fishery utilization, tuna can be divided into: yellowfin tuna, big eye tuna, and bluefin tuna. , albacore tuna, bonito and tuna 6 species.

Tuna meat is tender and delicious, with a high protein content; it is rich in biologically active polyunsaturated fatty acids such as docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA); At the same time, it is rich in methionine, taurine, minerals and vitamins, and is a green, pollution-free and healthy food recommended by the International Nutrition Association