1. 150 grams of salmon, cut into small pieces of one centimeter square.
2. Add 2 grams of salt and pepper, 1 gram of white pepper, and half a tablespoon of cooking wine. Grab it evenly with your hands and let it submerge for 15 minutes.
3. Use 3 tablespoons of tomato paste, 1.5 tablespoons of light soy sauce, 3 tablespoons of water, and 2 tablespoons of water starch to make a bowl of juice.
4. Add 40 grams of flour and 10 grams of starch to an egg to make a paste.
5. Stir the submerged fish into the egg batter.
6. Cut pineapple and green persimmon into pieces.
7. The temperature of the oil is higher, and the pieces should be opened and fried until the skin is golden and out of the pot.
8. The frying is complete.
9. Do not put oil in the pot, pour in the adjusted bowl of juice and bring to a boil.
10. Add pineapple chunks, green and red pepper chunks.
11. Add the fried salmon cubes and quickly stir out of the pan.
12. carry out
