1. Tenbei cut cubes, blanch them with boiling water and let them cool
2. Cut the pineapple into small diamond-shaped pieces.
3. Coat the tempeh with starch
4. Put it in a 70% hot oil pan and fry the light golden
5. Put a little oil in the pot, add tomato sauce, add white vinegar, sugar, and salt to adjust the sweetness and sourness
6. Add water starch to thicken the juice, pour in hot oil, pour in the fried tempeh and pineapple, stir and stir evenly.
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